Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Naret Meeso"'
Publikováno v:
Foods, Vol 11, Iss 24, p 4079 (2022)
Far infrared radiation (FIR) was applied to six rice varieties with different coloring of the pericarp (purple, red or non-pigment). Changes were determined in amylose content, in gelatinization parameters, in the content of bioactive compounds, in a
Externí odkaz:
https://doaj.org/article/66d2d874f90548b99910a589f0a93d0e
Publikováno v:
Journal of Functional Foods, Vol 4, Iss 4, Pp 757-766 (2012)
Marigold (Tagetes erecta L.) flower has long been used as a food colourant and ingredient in human food and animal feed. Drying is one of the most important processes for producing marigold powder. Therefore the effects of different drying processes,
Externí odkaz:
https://doaj.org/article/041709ce35e24e339e78bd427dc4aaac
Publikováno v:
Journal of Functional Foods, Vol 3, Iss 2, Pp 88-99 (2011)
We investigated the phenolic compounds and antioxidant capacities of free and bound phenolics from 12 available Thai edible flowers which have long been consumed as vegetable and used as ingredients in cooking. Cassia siamea showed the highest value
Externí odkaz:
https://doaj.org/article/27d305a74b37436abaea36de18fe1ab8
Publikováno v:
Drying Technology. 40:3357-3370
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3f6aef8af653430605c68a7425a69821
https://doi.org/10.1080/07373937.2022.2030351
https://doi.org/10.1080/07373937.2022.2030351
Publikováno v:
Food Chemistry. 194:230-236
The impacts of traditional and alternative parboiling processes on the concentrations of fatty acids, tocopherol, tocotrienol, γ-oryzanol and phenolic acids in glutinous rice were investigated. Differences between the two methods were the soaking te
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3949b6169049234b9a2b5ac84a6e05bf
https://doi.org/10.1016/j.foodchem.2015.08.014
https://doi.org/10.1016/j.foodchem.2015.08.014
Publikováno v:
Food Chemistry. 306:125644
Far infrared radiation (FIR) and hot air drying (HA) were applied to unpolished and polished pigmented rice varieties. Ferulic acid is a major phenolic acid in pigmented rice, being three-fold greater in bound form than in soluble form. Overall, FIR
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b6f768045559ec787d822aecd70805e1
https://doi.org/10.1016/j.foodchem.2019.125644
https://doi.org/10.1016/j.foodchem.2019.125644
Publikováno v:
Drying Technology. 34:953-961
We investigated the influence of hot air drying, far infrared radiation (FIR), and cellulase aided on the fatty acid composition and primary lipid oxidation of rice bran, rice husk, and ground rice husk. The lipid content was significantly reduced in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::67a0b86cbd0399308f39ec5f50dbcc2d
https://doi.org/10.1080/07373937.2015.1087407
https://doi.org/10.1080/07373937.2015.1087407
Publikováno v:
Food & Function. 6:1808-1817
We supplemented marigold flower-powder (MFP) in rice bran tea at different proportions as a source of natural antioxidant compounds. Changes of phenolic compounds, antioxidant activity, fatty acid composition and lipid oxidation in the rice bran tea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e3a1d345b837d9e4986640ffe52cbeb2
https://doi.org/10.1039/c5fo00228a
https://doi.org/10.1039/c5fo00228a
Publikováno v:
RSC Advances. 5:18579-18587
We determined the retention of bioactive compounds, including phenolic acids, flavonoids and carotenoids, in papaya and tomato as affected by osmotic treatment and drying methods. Two drying methods, namely, combined far-infrared radiation and air co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::af25d3b542bd86f391f1d226f1498156
https://doi.org/10.1039/c4ra16927a
https://doi.org/10.1039/c4ra16927a
Publikováno v:
Food Research International. 50:664-669
The purpose of this study was to evaluate the lycopene and beta carotene concentration in aril oil of gac as influenced by extracting solvents and drying methods. The solvent extractions namely chloroform:methanol (2:1 v/v), petroleum ether and hexan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9a83f5ebe3b16ac4b509d93925290097
https://doi.org/10.1016/j.foodres.2011.07.004
https://doi.org/10.1016/j.foodres.2011.07.004