Zobrazeno 1 - 10
of 131
pro vyhledávání: '"Total carotenoid"'
Publikováno v:
Agronomy, Vol 14, Iss 11, p 2704 (2024)
Kale (Brassica napus) and collard (Brassica oleracea) are two leafy greens in the family Brassicaceae. The leaves are rich sources of numerous health-beneficial compounds and are commonly used either fresh or cooked. This study aimed to optimize the
Externí odkaz:
https://doaj.org/article/de77187f04fd48d7a7573bd4b43e0592
Publikováno v:
Photosynthetica, Vol 61, Iss 3, Pp 297-307 (2023)
A 50-year-old solitary, sun-exposed ginkgo tree had strongly been pruned in the fall of 2021. Very few buds for the formation of new leaves, twigs, and branches were left over. In spring 2022, these few remaining buds responded with the formation of
Externí odkaz:
https://doaj.org/article/a3f5192724cf4ab1b7a9fe9a0e7c8d61
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100189- (2023)
The present work was aimed at the valorization of marigold flowers collected from religious places. The marigold petal powders (MG) were used for the extraction of lutein, lutein esters (LEs), and total carotenoid esters (TCEs) using supercritical fl
Externí odkaz:
https://doaj.org/article/2d5be6e387514687a288f5e3a2fb7398
Akademický článek
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Akademický článek
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Publikováno v:
Majallah-i ̒Ulum-i Bāghbānī, Vol 36, Iss 1, Pp 241-257 (2022)
Introduction Persimmon (Diospyros kaki Thunb.) is an important fruit that is consumed due to high nutritional, desirable taste and flavor. Unfortunately, most persimmon fruit producers do not use the suitable technology to preserve the fruit quality
Externí odkaz:
https://doaj.org/article/b57b6951639c4913a3c85b2a1b8b6a4f
Autor:
H.K. LICHTENTHALER, F. BABANI
Publikováno v:
Photosynthetica, Vol 60, Iss 1, Pp 3-9 (2022)
The content of chlorophylls (Chl) (a+b), total carotenoids (x+c), and the pigment ratios of Chl a/b and Chls to carotenoids (a+b)/(x+c) of green leaves of five C4 plants were determined and compared to those of C3 plants. The C4 plants were: Pacific
Externí odkaz:
https://doaj.org/article/b17ab5a7389f4953a5281dada8d56a05
Akademický článek
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Autor:
Le Xuan Duy, Tran Quoc Toan, Dang Viet Anh, Nguyen Phi Hung, Trinh Thi Thu Huong, Pham Quoc Long, Nguyen Manh Dat, Do Thi Thuy Le, Dung Thuy Nguyen Pham, Nguyen Phu Thuong Nhan, Do Van Manh
Publikováno v:
Foods and Raw Materials, Vol 9, Iss 1, Pp 117-125 (2021)
Introduction. The bacterium strain Paracoccus carotinifaciens VTP20181 isolated in Vietnam produces canthaxanthin, a carotenoid widely used in the food and pharmaceutical industries. The aim of this work was to determine optimal parameters for cantha
Externí odkaz:
https://doaj.org/article/6d7d4edd295841d79843623efe0642a0
Autor:
Elsa M. Gonçalves, Nelson Pereira, Mafalda Silva, Nuno Alvarenga, Ana Cristina Ramos, Carla Alegria, Marta Abreu
Publikováno v:
Foods, Vol 12, Iss 6, p 1198 (2023)
The drying process is an essential thermal process for preserving vegetables and can be used in developing dried products as healthy alternative snacks. The effects of air-drying conditions using a convection dryer with hot air at different temperatu
Externí odkaz:
https://doaj.org/article/0387b195660147ed9428e858a93228c7