Zobrazeno 1 - 10
of 471
pro vyhledávání: '"Total polyphenol content"'
Autor:
Thi Nhu Quynh Le, Yen Vy Do, Ngoc Quy Nguyen, Thi Yen Nhi Tran, Bao Long Huynh, Long Giang Bach, Bui Thi Thu Thao, Tan Phat Dao
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101062- (2024)
Innovations for product preservation have attracted interest as they may increase the shelf-life of items when stored properly. In this study, the effects of various storage conditions, including four types of packaging (paper packaging, paper combin
Externí odkaz:
https://doaj.org/article/9be3323a8f824489ac24260b4de33fdb
Autor:
Viorica Bulgaru, Angela Gurev, Alexei Baerle, Veronica Dragancea, Greta Balan, Daniela Cojocari, Rodica Sturza, Maria-Loredana Soran, Aliona Ghendov-Mosanu
Publikováno v:
Antioxidants, Vol 13, Iss 8, p 890 (2024)
In this paper, the qualitative and quantitative profile is evaluated of the bioactive compounds, antioxidant activity (AA), microbiostatic properties, as well as the color parameters of jostaberry extracts, obtained from frozen (FJ), freeze-dried (FD
Externí odkaz:
https://doaj.org/article/7ec529c748ad47b88f92a227c5c9d0c2
Autor:
Beom Joon Kim, Dong Gyun Yim, Martin J. T. Reaney, Young Jun Kim, Youn Young Shim, Suk Nam Kang
Publikováno v:
Foods, Vol 13, Iss 15, p 2388 (2024)
This research examines the total polyphenol and flavonoid content and antioxidant activity of natural ingredients such as balloon flower root extract (BFE), Japanese apricot extract (JAE) and grape extract (GE). In addition, their effect on beef jerk
Externí odkaz:
https://doaj.org/article/f590af8efa2740ffb6bbefd3de736fd6
Autor:
Kivaandra Dayaa Rao Ramarao, Zuliana Razali, Chandran Somasundram, Wijenthiran Kunasekaran, Tan Li Jin
Publikováno v:
Molecules, Vol 29, Iss 8, p 1762 (2024)
Piper betle leaf powder is increasingly utilised as a health supplement. In this study, P. betle leaves were subjected to four different drying methods: convective air-drying, oven-drying, sun-drying, and no drying, with fresh leaves as control. Thei
Externí odkaz:
https://doaj.org/article/722991958074469aa4bfc9fa2fb92342
Autor:
Geani Sabrina, Robiatul Adawiyah, Anwar Usman, Shuffa Chilla Mayhana, Diandra Imanuella Zilver Sihotang, Muhamad Sahlan
Publikováno v:
International Journal of Technology, Vol 13, Iss 8, Pp 1640-1650 (2022)
The propolis used in this study is propolis from Brunei Darussalam, including G. thoracica, H. itama, and T. binghami. This study focuses on evaluating phytochemicals, including the total content of polyphenols and flavonoids, marker compounds, an
Externí odkaz:
https://doaj.org/article/cefc20faafa448c090904c2686bffb42
Publikováno v:
Техника и технология пищевых производств, Vol 52, Iss 4, Pp 640-648 (2022)
Green asparagus is widely consumed fresh due to its high nutritional value and a low calorie content. However, its short shelf-life due to a high water content causes high postharvest losses. In this study, we aimed to develop an innovative asparagus
Externí odkaz:
https://doaj.org/article/b84ed629b06448fb95303308e785f402
Autor:
Huțu Dana, Amariei Sonia
Publikováno v:
Applied Sciences, Vol 14, Iss 5, p 2011 (2024)
In recent years, the consumption of pastry and bakery products has grown considerably, and consumers are increasingly tempted to choose products from an organoleptic point of view. At the same time, consumers are also interested in having a healthy d
Externí odkaz:
https://doaj.org/article/a7a1571b9a1040339d2a49904a9c15dd
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Publikováno v:
Herba Polonica, Vol 68, Iss 2, Pp 1-14 (2022)
Introduction:Monarda citriodora L. plant belongs to the Lamiaceae family. It is a medicinal and aromatic plant, an annual herb, one of important sources of thymol compound. This plant has various purposes such as medicinal properties, food industry,
Externí odkaz:
https://doaj.org/article/230b3d09bd424fc09f29c9a4d39cb923
Autor:
Nguyen Thi Hong Thanh, Nguyen Thi Hong Tham, Tran Dinh Thang, Nguyen Thuy Chinh, Nguyen Dinh Luyen, Bui Thi Thuy Luyen
Publikováno v:
Brazilian Journal of Pharmaceutical Sciences, Vol 59 (2023)
Abstract This study investigated the changes in the ingredients in Fallopia multiflora Thunb. Haraldson (FMT) root after processing it with different methods such as soaking, stewing, and steaming or combined methods. The total polyphenol, 2,3,5,4′
Externí odkaz:
https://doaj.org/article/3c534d7eedc64942989099236b90aed2