Zobrazeno 1 - 10
of 35 653
pro vyhledávání: '"PHENOLICS"'
Publikováno v:
BMC Plant Biology, Vol 24, Iss 1, Pp 1-19 (2024)
Abstract Background The utilization of nutrition management, has recently been developed as a means of improving the growth and production of phytochemical compounds in herbs. The present study aimed to improve the growth, physiological, and phytoche
Externí odkaz:
https://doaj.org/article/de061a270bd64046b8224b9c26d08028
Autor:
Sirinapa Thangsiri, Woorawee Inthachat, Piya Temviriyanukul, Yuraporn Sahasakul, Piyapat Trisonthi, Wanida Pan-utai, Dalad Siriwan, Uthaiwan Suttisansanee
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-16 (2024)
Abstract Cyanobacteria, especially Arthrospira, are valuable resources of nutrients and natural pigments with many beneficial health-related properties. This study optimized the extraction conditions of Arthrospira to achieve high phenolic contents a
Externí odkaz:
https://doaj.org/article/77bde799c9954094a60f4401ee563ebf
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-11 (2024)
Abstract Dermal damage is inducible by several factors including UV exposure, oxidative stress and inflammation exacerbating skin senescence and degradation of the skin elastic fibers accumulated in ageing accordingly. Which, phenolics of food hydrox
Externí odkaz:
https://doaj.org/article/5bda9b61e3b44c019ddbf62a8fc1fe21
Publikováno v:
AGRIVITA Journal of Agricultural Science, Vol 46, Iss 3, Pp 481-490 (2024)
Browning limits the shelf life of fresh-cut eggplant. To control browning, organic Thai eggplant cv Chao Phraya is treated with calcium lactate at different concentrations (0.5, 1.0, 1.5 and 2.0%) a 5 minutes dip before storage at 10°C with 90% rela
Externí odkaz:
https://doaj.org/article/daebaac6f7d84f65a1411aa6585baa40
Autor:
Ovidiu PROCOPEȚ, Mircea OROIAN
Publikováno v:
Food and Environment Safety, Vol 23, Iss 3, Pp 186-196 (2024)
The aim of this study is to evaluate the impact of sous-vide method on amaranth seeds amino acids and individual phenolics content. The sous-vide method was applied at different temperatures (75 °C, 80 °C and 85 °C) for different times (60 minutes
Externí odkaz:
https://doaj.org/article/e87bf66aef4d461aad295a4366d704fe
Autor:
Srikanthi Rebeira, Dimanthi Jayatilake, Rohitha Prasantha, Thamali Kariyawasam, Lalith Suriyagoda
Publikováno v:
BMC Plant Biology, Vol 24, Iss 1, Pp 1-13 (2024)
Abstract Background Antioxidant properties of rice provide various health benefits due to its ability to inhibit cellular oxidation. Antioxidant content of rice is known to be linked with the pericarp pigmentation. The Rc gene of rice (Os07g0211500)
Externí odkaz:
https://doaj.org/article/80fee478f3304001b7268a3ed2b75737
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 17, Pp 1-9 (2024)
To improve the comprehensive utilization value of the by-product residue of Pueraria thomsonii (kudzu), the extraction of conjugated phenolics from two common by-product residues (kudzu peel and kudzu dregs) was optimized. Infrared spectroscopy and s
Externí odkaz:
https://doaj.org/article/9fd9ea9bd48748589c2344b3f1e827c5