Role of Resveratrol in Prevention and Control of Cardiovascular Disorders and Cardiovascular Complications Related to COVID-19 Disease: Mode of Action and Approaches Explored to Increase Its Bioavailability

Autor: Nikola Gligorijević, Dragana Stanić-Vučinić, Mirjana Radomirović, Marija Stojadinović, Urmila Khulal, Olgica Nedić, Tanja Ćirković Veličković

Publikováno v: Molecules, Vol 26, Iss 10, p 2834 (2021)

Resveratrol is a phytoalexin produced by many plants as a defense mechanism against stress-inducing conditions. The richest dietary sources of resveratrol are berries and grapes, their juices and wines. Good bioavailability of resveratrol is not refl

Externí odkaz: https://doaj.org/article/d4ea868174b74a3b93dd8c2e0340695a

Aggregability and digestibility study of fruit juice fortified camel milk powder proteins

Autor: Tanja Cirkovic Velickovic, Urmila Khulal, Sami Ghnimi, Andreja Rajkovic, Nikola Stevanovic

Publikováno v: LWT
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2021, 152, pp.112250. ⟨10.1016/j.lwt.2021.112250⟩
LWT-FOOD SCIENCE AND TECHNOLOGY

In this work, we observed the effect of grape juice (% concentrated juice/% concentrated camel milk: GJ20/80, GJ50/50) and pomegranate juice (PJ20/80, PJ40/60) fortification on camel milk (CM) protein solubility and digestibility. Proteins were disso

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::803f1c4e744225ab4955c584c03ef667
https://doi.org/10.1016/j.lwt.2021.112250

Intelligent evaluation of total volatile basic nitrogen (TVB-N) content in chicken meat by an improved multiple level data fusion model

Autor: Quansheng Chen, Weiwei Hu, Jiewen Zhao, Urmila Khulal

Publikováno v: Sensors and Actuators B: Chemical. 238:337-345

The objective of this paper is to present a fusion model of an odor sensor and highly advanced optical sensor to evaluate total volatile basic nitrogen (TVB-N) content in chicken meat. Here, the aroma or the odor data variables obtained from the odor

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::50c4060d1aa0c17bfb6a18dba7468ed0
https://doi.org/10.1016/j.snb.2016.07.074

Nondestructive quantifying total volatile basic nitrogen (TVB-N) content in chicken using hyperspectral imaging (HSI) technique combined with different data dimension reduction algorithms

Autor: Quansheng Chen, Jiewen Zhao, Urmila Khulal, Weiwei Hu

Publikováno v: Food chemistry.

Hyperspectral imaging (HSI) system has been used to assess the chicken quality in this work. Principle component analysis (PCA) and Ant Colony Optimization (ACO) were comparatively used for data dimension reduction. First, we selected 5 dominant wave

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::16dab629f3c41aecb25759fa9e80fe36
https://pubmed.ncbi.nlm.nih.gov/26675857

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