Zobrazeno 1 - 10
of 12 160
pro vyhledávání: '"Phenolic Content"'
Autor:
Madhavan, Aishwariya, Unnati, Meher, Rachana, K., Jain, Prateek, Bhashasaraswathi, K., Joshi, Apurva Kumar
Publikováno v:
Arab Gulf Journal of Scientific Research, 2023, Vol. 42, Issue 3, pp. 1171-1180.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/AGJSR-03-2023-0112
Autor:
A. S. Chinmayi, G. J. Suresha, M. X. Rosemary, G. K. Sadananda, R. Venugopalan, K. R. Vasudeva, K. B. Suresha, G. S. K. Swamy
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-12 (2024)
Abstract In the realm of fruit processing, karonda juice stands out for its elevated moisture levels, posing challenges in storage and transportation. This study presents a pioneer effort for concentration of karonda juice through optimizing the proc
Externí odkaz:
https://doaj.org/article/a4487a1c8699428da7904979773d77de
Publikováno v:
Journal of Applied Pharmaceutical Research, Vol 12, Iss 5, Pp 133-145 (2024)
Background: To evaluate Oxalis triangularis with pharmacognostical parameters (macroscopy, microscopy & physico-chemical analysis), phytochemical analysis, and to investigate the in-vitro antioxidant capacity of different extracts obtained. Methods:
Externí odkaz:
https://doaj.org/article/7c501703eb6449dca0e45fd448a0dc39
Publikováno v:
International Journal of Secondary Metabolite, Vol 11, Iss 3, Pp 408-420 (2024)
This study aimed to determine the total phenolic content of Oriental tobacco waste seeds, grown under organic production, and to evaluate their antioxidant activity by extraction with different solvents under different conditions. The extraction was
Externí odkaz:
https://doaj.org/article/0d76e91f4bb44bb68bd7f1ef217982f3
Autor:
Faruk Alam, Avik Dutta, Alindam Ghosh, Rinchi Bora, Soumya Sunder Ghora, Saurav Guchhait, Arijit Mallick
Publikováno v:
Journal of Applied Pharmaceutical Research, Vol 12, Iss 4, Pp 114-123 (2024)
Background: Assamese cuisine is known for its use of kolakhar, a traditional ingredient; Rhizome, the skin and stem of bananas, can be used to make it. An ash filter from a banana tree is used to produce antacids. The word: kol” or “kola” is a
Externí odkaz:
https://doaj.org/article/044ba472fc5b484fb6a0730bb56673b1
Autor:
Alexandros Nakas, Christina Virgiliou, Dionysia Samara, Eleni Kechri, Andreana N. Assimopoulou
Publikováno v:
Exploration of Foods and Foodomics, Vol 2, Iss 5, Pp 497-524 (2024)
Aim: Three factors that affect the chemical composition and perceptible aroma of Retsina—a distinguished Greek wine, crafted by infusing resin harvested from the Aleppo pine (Pinus halepensis Mill.) into the fermentation process of white or rosé w
Externí odkaz:
https://doaj.org/article/4059471a5121415bbbb15aeff9c02d0e
Autor:
Rıdvan Temizgül
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 12, Iss 8, Pp 1339-1351 (2024)
Wheat, one of the world's most important agricultural products, plays a vital role in meeting the nutritional needs of our growing global population. However, arid and semi-arid regions face a potential threat from boron (B) toxicity. While boron is
Externí odkaz:
https://doaj.org/article/9780ad1f04e648659852e2b3003c7152
Autor:
Azizbek Khurramov, Sarah Qutayba Badraldin, Mohammed Fawzi, Abed J.Kadhim, Turki Meften Saad, B.I. Eshankulov, Gulnora Rakhimova
Publikováno v:
Journal of Nuts, Vol 15, Iss 3, Pp 207-217 (2024)
The processing of pistachios results in the generation of a substantial byproduct in the form of underutilized pistachio green hulls. This study aims to identify the most effective strategies for extracting beneficial phenolic compounds from these hu
Externí odkaz:
https://doaj.org/article/424bd95adde449ec90a6b751312aba29
Publikováno v:
Indonesian Journal of Agricultural Research, Vol 7, Iss 2, Pp 106-118 (2024)
Vitex trifolia var. purpurea leaves (Lemuni leaves) is considered as a traditional medicine due to their antioxidant property. The antioxidant properties of Lemuni leaves depends on the concentration of ethanol-water solvent. Therefore, this current
Externí odkaz:
https://doaj.org/article/cffe41286a1d4eb983266f46d11c60fe
Publikováno v:
AIMS Agriculture and Food, Vol 9, Iss 3, Pp 822-841 (2024)
Recently, there has been growing interest in incorporating dietary fiber into yogurt products, driven by its potential to improve the texture, rheology, and stability of yogurt, as well as the associated health benefits. This study specifically focus
Externí odkaz:
https://doaj.org/article/49a4761ad3294fcba3a349c0a1e39fe1