Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Penny Hiwilepo-van Hal"'
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
The marula fruit has played a central role in the dietary intake, socioeconomic standing, and cultural practices of communities in southern Africa for over 10,000 years. The marula fruit is rich in nutritional compounds such as vitamins, minerals, or
Externí odkaz:
https://doaj.org/article/8def7782448f4df3b5941fef4aafecda
Autor:
Elizabeth Sivhute, Karlin Hamwenye, Helena Shindaadhi, Penny Hiwilepo Van Hal, Chinemba Samundengu
BackgroundHibiscus sabdariffa is popularly known as food and herbal drink with numerous health benefits. The phytochemical compounds present in Hibiscus sabdariffa calyces are important in developing nutraceutical foods. In this study hibiscus jam an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e97fcdc36f3bcc44b54bc7bbdd42b6b
https://doi.org/10.21203/rs.3.rs-86484/v1
https://doi.org/10.21203/rs.3.rs-86484/v1
Publikováno v:
Probiotics and Prebiotics in Human Nutrition and Health
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb7ee7358531c0fa3c382278b983ee65
http://www.intechopen.com/articles/show/title/prebiotics-metabolism-and-symbiotic-synergy-with-probiotics-in-promoting-health
http://www.intechopen.com/articles/show/title/prebiotics-metabolism-and-symbiotic-synergy-with-probiotics-in-promoting-health
Autor:
Charlotte Bosschaart, Matthijs Dekker, Ruud Verkerk, Charlotte van Twisk, Penny Hiwilepo-van Hal
Publikováno v:
Food Science and Technology = Lebensmittel-Wissenschaft und Technologie, 49(2), 188-191
Food Science and Technology = Lebensmittel-Wissenschaft und Technologie 49 (2012) 2
Food Science and Technology = Lebensmittel-Wissenschaft und Technologie 49 (2012) 2
The kinetics of the thermal degradation of vitamin C of marula, mango and guava pulp at different heat treatments at temperature ranging from 80 to 150 °C were investigated. For temperatures lower than 125 °C, the ascorbic acid in marula pulp was a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::444ee6ec8856111567e7fd7396eb79e1
https://doi.org/10.1016/j.lwt.2011.12.038
https://doi.org/10.1016/j.lwt.2011.12.038
Autor:
Martinus A.J.S. van Boekel, Peter George Bille, Penny Hiwilepo-van Hal, Ruud Verkerk, Matthijs Dekker
Publikováno v:
Phytochemistry Reviews, 13(4), 881-892
Phytochemistry Reviews 13 (2014) 4
Phytochemistry Reviews 13 (2014) 4
This review critically evaluated literature on proximate composition and nutritional value of Marula in comparison with other tropical and indigenous fruits in order to identify areas for future research. It was found that nutrients content and proce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b00b873c0c37c94fc07eae81e5b1f1f
https://research.wur.nl/en/publications/a-review-of-the-proximate-composition-and-nutritional-value-of-ma
https://research.wur.nl/en/publications/a-review-of-the-proximate-composition-and-nutritional-value-of-ma