Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Nola Caffin"'
Publikováno v:
International Journal of Food Properties. 16:1394-1406
Seven kinds of bush plants, namely, bush tomato (BT), lemon myrtle (LM), wild lime (WL), finger lime (FL), wattle seed (WS), Davidson's plum (DP), and Kakadu plum (KP) were investigated for antioxidant capacity by 2,2-diphenyl-1-picrylhydrazyl radica
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a7ec398437a0049d5b86dd984b3ed142
https://doi.org/10.1080/10942912.2011.580485
https://doi.org/10.1080/10942912.2011.580485
Publikováno v:
Food Research International. 50:557-561
This study was conducted to investigate the effect of food processing on the survival of bioactive compounds in Australian bush food products. The lycopene, beta carotene, and ascorbic acid were detected from bush tomato sauce, bush tomato ketchup an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e09798fdbc44e22a93755cba62e2fe0d
https://doi.org/10.1016/j.foodres.2011.03.008
https://doi.org/10.1016/j.foodres.2011.03.008
Phenolic compound profiles in selected Queensland red wines at all stages of the wine-making process
Publikováno v:
Food Chemistry. 125:823-834
The phenolic profiles of Queensland red wines (two Cabernet Sauvignons and one Shiraz) from different stages of wine-making were studied. Samples were taken at crush, after the primary and malolactic fermentations, post-oaking, and post-bottling, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59ca0268b0cc34a572a691f4ee95f1fe
https://doi.org/10.1016/j.foodchem.2010.08.062
https://doi.org/10.1016/j.foodchem.2010.08.062
Publikováno v:
Food Control. 21:1408-1414
In this study we compared the antimicrobial activities of extracts from four under-utilized spices and herbs including goraka (Garcinia quaesita), galangal (Alpinia galanga), lemon iron bark (Eucalyptus staigerana) and mountain pepper (Tasmannia lanc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b85a6ee1ad2229cc0a1b48386ec1ffb2
https://doi.org/10.1016/j.foodcont.2010.04.014
https://doi.org/10.1016/j.foodcont.2010.04.014
Publikováno v:
Journal of Agricultural and Food Chemistry. 58:10133-10142
Three Australian red wine types (Shiraz, Cabernet Sauvignon, and Merlot) were analyzed for antioxidant activity and a range of phenolic component contents using various spectral methods. More than half of the total phenolic compounds were tannins, wh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::783ce58d94982c3e2ea561bc5decda21
https://doi.org/10.1021/jf100822n
https://doi.org/10.1021/jf100822n
Publikováno v:
Drying Technology. 27:445-450
Lemon myrtle plant (Backhousia citriodora) leaves were dried at three different drying temperature conditions (30, 40, and 50°C) in a fluidized bed dryer. The retention of the principal volatile compound, citral, was analyzed in dried products obtai
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ebb88a404d8f5ddc208fca38b50bfb2
https://doi.org/10.1080/07373930802683740
https://doi.org/10.1080/07373930802683740
Publikováno v:
Food Quality and Preference. 19:574-578
The labelled magnitude scale (LMS) has been found to provide better discrimination of satiety sensations compared to a visual analogue scale (VAS). The perception of satiety in a linguistically-diverse population may produce differences in the numeri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a10137f0672e9d66d21318fd401f9bbe
https://doi.org/10.1016/j.foodqual.2008.03.001
https://doi.org/10.1016/j.foodqual.2008.03.001
Publikováno v:
Drying Technology. 26:357-368
Response surface methodology (RSM) was applied to study the effects of types of wall materials (modified starch + maltodextrin and whey protein concentrate + maltodextrin), feed concentration, oil concentration, and outlet air temperature on oil rete
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6bed9fc8fa35f942167304b59baa094f
https://doi.org/10.1080/07373930801898182
https://doi.org/10.1080/07373930801898182
Publikováno v:
Food Control. 17:929-932
The antibacterial activities of water, ethanol and hexane extracts of five Australian herbs (Backhousia citriodora, Anetholea anisata, Eucalyptus staigerana, Eu. olida and Prostanthera incisa) against seven food-related bacteria (Enterococcus faecali
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6adbf6e1ca67c0119b8ad72bc8afd4db
https://doi.org/10.1016/j.foodcont.2005.06.005
https://doi.org/10.1016/j.foodcont.2005.06.005
Autor:
Xu Liu, Yuying Jiang, Nivedita Datta, Ying Xu, Nola Caffin, Lihu Yao, Bruce R. D'Arcy, Riantong Singanusong
Publikováno v:
Food Chemistry. 96:614-620
Phenolic compounds constitute 50-70% of tea water extract and are the main quality parameters for teas. Theaflavins (TF), thearubigins (TR) and theabrownins (TB) are the major polyphenols that determine the quality of black tea. These compounds were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2accd63e631eac0e9d90e35385b49588
https://doi.org/10.1016/j.foodchem.2005.03.009
https://doi.org/10.1016/j.foodchem.2005.03.009