Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Zoya Okun"'
Publikováno v:
ACS Omega, Vol 9, Iss 2, Pp 2022-2031 (2024)
Externí odkaz:
https://doaj.org/article/bb93e42711af49b4a63357baf87f4756
Publikováno v:
Antioxidants, Vol 12, Iss 3, p 568 (2023)
The utilization of natural blue pigments in foods is difficult as they are usually unstable during processing and the commonly applied pH. The current study focuses on natural blue pigment, possessing antioxidant properties, found in Arthrospira plat
Externí odkaz:
https://doaj.org/article/e19f6c1bf6224482bdcc100b2092a53a
Publikováno v:
Foods, Vol 9, Iss 8, p 1041 (2020)
Potato protein isolate (PPI), a commercial by-product of the starch industry, is a promising novel protein for food applications with limited information regarding its techno-functionality. This research focused on the formation of both thermal and h
Externí odkaz:
https://doaj.org/article/b0f8a82e238d42b2a9f88a2e6ff0c9ab
Publikováno v:
Molecules, Vol 25, Iss 1, p 225 (2020)
Polyphenols play an important role in the sensorial and health-promoting properties of fruits and vegetables and display varying structure-dependent stability during processing and shelf-life. The current work aimed to increase the fundamental unders
Externí odkaz:
https://doaj.org/article/e799f206e423461ebaab6a6e74520239
Publikováno v:
Foods, Vol 8, Iss 6, p 207 (2019)
The loss of color pigment is an important quality factor of food products. This work aimed to systematically study, in purified model systems, the influence of anthocyanins’ structure (by increasing the size of the conjugated sugar) and the presenc
Externí odkaz:
https://doaj.org/article/d70f5be74bcd40eb8a3f076f4b71bca0
Publikováno v:
Food Chemistry. 404:134490
Polyphenols are acknowledged as health-promoting compounds, yet also known for their low bioavailability. Thus, the evaluation of their bioaccessibility, as a principle parameter for bioavailability, is important. In-vitro digestion is a common metho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82fffe840b2370d2d781e13fa36d0dfb
https://doi.org/10.1016/j.foodchem.2022.134490
https://doi.org/10.1016/j.foodchem.2022.134490
Publikováno v:
Food Engineering Reviews. 13:490-508
(Ultra) high-pressure homogenization ((U)HPH) is one of the emerging technologies being studied and developed for various applications in the food industry. (U)HPH was suggested as an effective tool for achieving microbial safety and extending the pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3dbf703dc03006c70fd7223b1281338d
https://doi.org/10.1007/s12393-020-09239-8
https://doi.org/10.1007/s12393-020-09239-8
Publikováno v:
Current Opinion in Food Science. 31:38-46
The increasing awareness of lifestyle implications on our well-being resulted in a great interest in health-promoting aspects of food and food components, and their role in the prevention of chronic diseases. Polyphenols are suggested to be correlate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2595af71efe072bcbed4dfcfef2e1905
https://doi.org/10.1016/j.cofs.2019.10.009
https://doi.org/10.1016/j.cofs.2019.10.009
Autor:
Zoya Okun, Avi Shpigelman
Publikováno v:
Food Engineering Series ISBN: 9783030924140
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::499c0729fd071d73803a2e68523844d3
https://doi.org/10.1007/978-3-030-92415-7_5
https://doi.org/10.1007/978-3-030-92415-7_5
Publikováno v:
Food Chemistry. 385:132630
Polyphenol stability in processed food affects sensorial and health-promoting properties. Thus, understanding the effects of various food components on polyphenols degradation, as a function of their chemical structure, can contribute to optimal prod
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::71a727468cb208692ee989fcdaf2093b
https://doi.org/10.1016/j.foodchem.2022.132630
https://doi.org/10.1016/j.foodchem.2022.132630