Zobrazeno 1 - 10
of 525
pro vyhledávání: '"Phenolic substances"'
Autor:
BOTEZATU, Nadejda, COVACI, Ecaterina
Publikováno v:
Journal of Engineering Science (Chişinău), Vol XXXI, Iss 2, Pp 94-104 (2024)
Grape pomace contains many anthocyanins, catechins, flavonoids, phenolic acids, and stilbenes, so it must be utilized. The research used grape pomace from Cabernet Sauvignon and Rara Neagra, harvested in 2023. When creating the absorption spectra, a
Externí odkaz:
https://doaj.org/article/4897df6794f0409794b701e413cce9d9
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 9, Pp 1-10 (2024)
To understand the effects of natural fermentation on the changes of phenolic substances in Citrus microcarpa and the inhibition of digestive enzymes, the changes of soluble total phenol, total flavone, α-amylase, α-glucosidase, and pancreatic lipas
Externí odkaz:
https://doaj.org/article/c34585d789f5481fb568e01784b20e05
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 7, Pp 119-125 (2024)
To investigate the effects of different crop loads on the overall quality of 'Shine Muscat', this study was conducted to regulate the crop loads by berry thinning and to evaluate the sugar, acid and phenolic contents, antioxidant activity and economi
Externí odkaz:
https://doaj.org/article/b24e7d5a950c46a59a8ce87a86d1e66d
Publikováno v:
Техника и технология пищевых производств, Vol 54, Iss 1, Pp 1-17 (2024)
Most domestic sparkling wines are made of traditional champagne grape varieties. However, indigenous Crimean cultivars could increase the output of high-quality original beverages if a proper technology was introduced. This research featured young sp
Externí odkaz:
https://doaj.org/article/33cbd48d9f9e40debcd62b1d38aa782d
Publikováno v:
Новые технологии, Vol 19, Iss 4, Pp 97-102 (2024)
Liquor products are represented by a wide range of drinks. Despite this diversity, they are all united by the use of semi-finished products (alcoholic juices, pestilences and infusions) during blending. Extraction of components of plant raw materials
Externí odkaz:
https://doaj.org/article/d0f225b562e045de9d97b9dd98d7e9a2
Publikováno v:
Molecules, Vol 29, Iss 19, p 4756 (2024)
As a globally cultivated and economic crop, beets are particularly important in the cane sugar and feed industries. Beet pigments are among the most important natural pigments, while various chemical components in beets display beneficial biological
Externí odkaz:
https://doaj.org/article/638a42f524334657868d3445716828f2
Autor:
Igor P. Lutkov, Dmitry V. Yermolin
Publikováno v:
Техника и технология пищевых производств, Vol 53, Iss 2, Pp 404-414 (2023)
Non-alcoholic beer and wine are in great demand. Some of them contain carbon dioxide. Dealcoholization makes it possible to obtain high-quality drinks, but changes in flavor and taste are unavoidable. This article introduces a comparative analysis of
Externí odkaz:
https://doaj.org/article/0cd3813bf0104a18afab4487bdedc3d2
Publikováno v:
Новые технологии, Vol 19, Iss 1, Pp 35-41 (2023)
The article presents data on the study of the influence of fermentation conditions on the content of biologically active substances of the phenolic complex in young red wines.Red wines, due to the high content of phenolic substances in them, have P-v
Externí odkaz:
https://doaj.org/article/8f8986f0557f4b9da54ee232bf4357e0
Publikováno v:
Shipin Kexue, Vol 44, Iss 9, Pp 114-122 (2023)
In order to scientifically evaluate the health benefits of nut and dried fruit combinations, the antioxidant capacity of various combination of nuts with dried fruits was evaluated by chemical extraction method, an in vitro digestion model and a mous
Externí odkaz:
https://doaj.org/article/ffd85e54a41b44f0a2d0c11dd1942765
Autor:
Jinling Chen, Qiqi Wang, Yuting Wu, Yue Wu, Yue Sun, Yunfei Ding, Zhen Wei, Sivakumar Manickam, Saikun Pan, Jie Yang, Yang Tao
Publikováno v:
Ultrasonics Sonochemistry, Vol 99, Iss , Pp 106587- (2023)
This study is aimed to explore the feasibility of ultrasound on enhancing the fermentation properties of ginkgo kernel juice by Lactiplantibacillus plantarum Y2. Specifically, ultrasound at 20 kHz and different intensities (mild ultrasound intensity-
Externí odkaz:
https://doaj.org/article/b18f562787634ac9b89b17bf22e3f535