Effect of Calcium Chloride Treatments on Quality Characteristics of Blackberry, Raspberry and Strawberry Fruits After Cold Storage

Autor: Tamar Turmanidze, Levan Gulua, Merab Jgenti, Louise Wicker

Publikováno v: Turkish Journal of Agriculture: Food Science and Technology, Vol 4, Iss 12, Pp 1127-1133 (2016)

Post-harvested blackberry, raspberry and strawberry fruits were immediately treated with 1% and 2% calcium chloride by immersion at 20 ± 1°C for 2.5 min and kept for 8 days at 0 ± 0.5°C and relative humidity (RH) 90 ± 5%. The application of calc

Externí odkaz: https://doaj.org/article/b5378412e3aa4d7dbdfd4e1d886c36d5

Chemical constituents, antioxidant, antimicrobial and anti-lipase activities of composites derived from green tea, lemon peels and red wine lees

Autor: Levan Gulua, Tamar Turmanidze, Merab Jgenti, Manana Gurielidze

Publikováno v: Brazilian Journal of Food Technology, Vol 22

Abstract Novel sources of nutraceuticals, composites derived from green tea extract, red wine lees and lemon peels extract were produced. The first composite was produced from green tea extract and red wine lees. The second composite was produced fro

Externí odkaz: https://doaj.org/article/3c8d5a39e1444e22bdb88f356466de34

Polyphenol content, anti-lipase and antioxidant activity of teas made in Georgia

Autor: L. Nikolaishvili, Merab Jgenti, Tamar Turmanidze, Levan Gulua, G. Dzneladze

Publikováno v: Annals of Agrarian Science, Vol 16, Iss 3, Pp 357-361 (2018)

Anti-lipase and antioxidant activities of 5 types of tea produced by Ltd “Geoplant”, Georgia, were studied. Traditional Green and Jasmine Blossom revealed the highest antioxidant activity – 2.35 and 2.32 mg of ascorbic acid equivalents (AAE) pe

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2dee85c946d2a8c1e00c1aa6ff75dc7
http://www.sciencedirect.com/science/article/pii/S1512188718301441

Chemical constituents, antioxidant and anti-lipase activity of the selected wines produced in Georgia

Autor: Roger FitzGerald, Marine Bezhuashvili, Lika Nikolaishvili, Tamar Turmanidze, Levan Gulua, Merab Jgenti

Publikováno v: Ukrainian Food Journal. 7:177-191

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::958ec26c8b5f79b3bdc9233558ae330d
https://doi.org/10.24263/2304-974x-2018-7-2-3

Constituintes químicos, atividades antioxidante, antimicrobiana e antilipase em compósitos derivados de chá verde, cascas de limão e borras de vinho tinto

Autor: Merab Jgenti, Tamar Turmanidze, M. A. Gurielidze, Levan Gulua

Publikováno v: Brazilian Journal of Food Technology v.22 2019
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 22, Article number: e2018230, Published: 29 JUL 2019
Brazilian Journal of Food Technology, Vol 22

Novel sources of nutraceuticals, composites derived from green tea extract, red wine lees and lemon peels extract were produced. The first composite was produced from green tea extract and red wine lees. The second composite was produced from green t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::80dd1a264b0b7b9d0c331f01dcb31b3d
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100436