Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Onanong Kaisoon"'
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:
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://explore.openaire.eu/search/publication?articleId=doi_dedup___::c961b43553593fa4dca361776c9c2543
https://doi.org/10.1016/j.jff.2012.05.002
https://doi.org/10.1016/j.jff.2012.05.002
Publikováno v:
Food Research International. 46:563-571
Tagetes erecta, Cosmos sulphureus, Antigonon leptopus and Bougainvillea glabra are edible flowers frequently used by the ethnic population of northern Thailand for preparation of salads and flower teas. The main constituents of ethanolic extracts of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b2eff9bcf6ab8e92667be2a6b32621e0
https://doi.org/10.1016/j.foodres.2011.06.016
https://doi.org/10.1016/j.foodres.2011.06.016
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://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e42ae53c08d9aa29fa236810eca5bbe
https://doi.org/10.1016/j.jff.2011.03.002
https://doi.org/10.1016/j.jff.2011.03.002
Publikováno v:
Chinese Journal of Chemistry. 28:543-547
The proteins of different faction of cowpea [Vigna unguiculata (L.) Walp] were fractionated by capillary electrophoresis (CE). The extracting solvent system was one of the most critical factors in the optimization exercise. To improve reproducibility
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::79f531ebb633d675a080ada954a9cf58
https://doi.org/10.1002/cjoc.201090109
https://doi.org/10.1002/cjoc.201090109