Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Tongjiao Wu"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 10, Pp 207-216 (2024)
In order to improve the yield and quality of tiger nut oil, the strategy of ultrasonic-assisted n-hexane was studied by response surface methodology. In this study, the total phenolic content, total flavonoid content, free radical scavenging rate, fa
Externí odkaz:
https://doaj.org/article/d90e988a8b664812b63f87647a4d77fe
Publikováno v:
Antioxidants, Vol 12, Iss 2, p 467 (2023)
In the present study, tap water, alkaline electrolyzed water (AlEW) and tourmaline water (TMW) were used as the electrolytes to generated the silver-ionized water (SIW), AlEW-SIW and TMW-SIW, respectively. The antioxidant properties of the samples co
Externí odkaz:
https://doaj.org/article/b38a9976271c49efbcdef1d782298584
Publikováno v:
Foods, Vol 12, Iss 1, p 75 (2022)
Germination of millet can improve its consumption quality, optimize its nutritional composition, and promote the accumulation of functional components such as γ-aminobutyric acid (GABA). In the present study, foxtail millet was germinated with tap w
Externí odkaz:
https://doaj.org/article/9436c076dd9c46a483314da2feef9cf6
Publikováno v:
Foods, Vol 11, Iss 16, p 2531 (2022)
People often consume juice to easily ingest antioxidants, which can scavenge free radicals and reduce the risk of lifestyle-related diseases. In this study, the SOD assay kit-WST method was used to evaluate the antioxidant activity of two types of fu
Externí odkaz:
https://doaj.org/article/088b906c088f4934bc985489f3d96f9a
Publikováno v:
Food Control. 149:109717
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca5ba704aeeb55a890e888bb9ee2066b
https://doi.org/10.1016/j.foodcont.2023.109717
https://doi.org/10.1016/j.foodcont.2023.109717
Publikováno v:
Food Bioscience. 52:102468
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d3e073da3d100057ca7adb601c515f3e
https://doi.org/10.1016/j.fbio.2023.102468
https://doi.org/10.1016/j.fbio.2023.102468
Publikováno v:
Food and Bioprocess Technology. 10:155-164
In the present study, the disinfection efficacy of slightly acidic electrolyzed water (SAEW) and strongly acidic electrolyzed water (AEW) was tested on three bacteria, Escherichia coli, Staphylococcus aureus, and Bacillus subtilis and the disinfectio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::01dcd54a6a9850b48281f6db07012c79
https://doi.org/10.1007/s11947-016-1801-3
https://doi.org/10.1007/s11947-016-1801-3
Publikováno v:
Food chemistry. 201
In the present study, the dual effects of slightly acidic electrolyzed water (SAEW) treatment on γ-aminobutyric acid (GABA) and rutin accumulation of germinated buckwheat were evaluated during germination. The results showed that SAEW treatment (pH
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb0847cf7faf2f85275d681d7db71d50
https://pubmed.ncbi.nlm.nih.gov/26868552
https://pubmed.ncbi.nlm.nih.gov/26868552