Zobrazeno 1 - 10
of 2 055
pro vyhledávání: '"Natural antioxidant"'
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100616- (2024)
In this research, zein/basil seed gum (BSG) electrospun active nanofibers (NFs) incorporated with thyme essential oil (TEO) were prepared to extend the oxidative stability of flaxseed oil. TEO was used in two forms free and encapsulated with nanostru
Externí odkaz:
https://doaj.org/article/27f9ae042c994ec9af5835956d29fd8e
Autor:
Mónica Sánchez-Gutiérrez, Arturo Rivera-Ruiz, Laura Sánchez-Fernández, Alejandro Rodríguez, Elena Carrasco
Publikováno v:
Future Foods, Vol 10, Iss , Pp 100417- (2024)
Nowadays, consumer society is increasingly concerned about the environment and the foods production systems. Viable and efficient technologies that target a sustainable production are being developed in order to reduce the generation of agri-food res
Externí odkaz:
https://doaj.org/article/61ad8b1d171744d4b7080e6c5b4fd361
Publikováno v:
Zhongguo youzhi, Vol 49, Iss 6, Pp 65-68 (2024)
为了筛选出适合辣椒鸡油的天然抗氧化剂，以延长其保质期，研究并比较了6种天然抗氧化剂（迷迭香提取物、维生素E、茶多酚、维生素C、槲皮素和硫辛酸）对辣椒鸡油酸值、过氧化值、DPPH
Externí odkaz:
https://doaj.org/article/e913e15b16184fc78c4f0524970cdc7b
Publikováno v:
Journal of Food Protection, Vol 87, Iss 9, Pp 100338- (2024)
Advanced glycation end products (AGEs), heterocyclic aromatic amines (HAAs), acrylamide (AA), 5-hydroxymethylfurfural (5-HMF), and polycyclic aromatic hydrocarbons (PAHs) are toxic substances that are produced in certain foods during thermal processi
Externí odkaz:
https://doaj.org/article/674d121a4e9549c7899c657e50c3604f
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101456- (2024)
The effects of cross-processing lingonberry press cake (LPC) (2.5–30 %, dw/dw) with herring co-products on protein yield, oxidative stability and color of pH-shift-produced protein isolates were investigated. Even at 2.5 % LPC, the formation of vol
Externí odkaz:
https://doaj.org/article/2f9c0bd565b241709c80f744e3595047
Publikováno v:
Heliyon, Vol 10, Iss 10, Pp e31225- (2024)
The present study investigated the antioxidant activities of methanolic extracts of two local plants and their capacities to preserve the quality of viscera fish oil during storage. The total phenolic, total flavonoids and tannins contents were analy
Externí odkaz:
https://doaj.org/article/a8da0190bd8f49f1818b168033f11449
Autor:
José Vladmir Araujo Oliveira, Pedro Henrique Watanabe, Maurício Francisco Vieira Neto, Germano Augusto Jerônimo do Nascimento, Rafael Carlos Nepomuceno, Paulo Natanael Lima Pacheco, Marcelo Emersom Costa Santos, Ednardo Rodrigues Freitas
Publikováno v:
Pesquisa Agropecuária Brasileira, Vol 59 (2024)
Abstract The objective of this work was to evaluate the effect of the dietary addition of calcium anacardate as a source of phenolic compounds on the reproductive performance and blood antioxidant parameters of New Zealand White female rabbits. Twent
Externí odkaz:
https://doaj.org/article/eb1f073a76994c9195b97c7b79fc4a6f
Publikováno v:
口腔疾病防治, Vol 31, Iss 11, Pp 831-836 (2023)
Oxidative stress is closely associated with the development of oral diseases such as caries, periodontitis and endodontitis. The accompanying oxidative stress during inflammation could aggravate tissue damage. However, numerous studies have shown tha
Externí odkaz:
https://doaj.org/article/82fd1ee44bf34f029e6b188214a1b447
Publikováno v:
Chemical and Biological Technologies in Agriculture, Vol 10, Iss 1, Pp 1-11 (2023)
Abstract Background Eucommia ulmoides (E. ulmoides) leaves are identified as a new resource of medicine and food homology. In this study, the structural characterization, physicochemical properties, and antioxidant activity of E. ulmoides polysacchar
Externí odkaz:
https://doaj.org/article/95f403c69dab482faf6a76e30b5bd70a
Autor:
Nikoleta-Andriana Michalea-Dimoulea, Agori Karageorgou, Michael Goliomytis, Milia Tzoutzou, Vaggelis Ilias-Dimopoulos, Panagiotis Simitzis
Publikováno v:
Applied Sciences, Vol 14, Iss 14, p 6030 (2024)
Several synthetic food additives that bear an E-number are used by the meat industry as antioxidants/preservatives of cured meat products, such as pariza-type meat emulsion products. However, these agents have been associated with health problems, na
Externí odkaz:
https://doaj.org/article/8fad4ffafcd44a919773ea7f6d4666b5