Zobrazeno 1 - 10
of 1 373
pro vyhledávání: '"blackcurrant"'
Publikováno v:
Frontiers in Plant Science, Vol 15 (2024)
The black currant (Ribes nigrum L.), a member of the Saxifragaceae family’s Ribes genus, has gained consumer and grower acceptance due to its high nutritional value and economic potential. However, powdery mildew, the primary leaf disease affecting
Externí odkaz:
https://doaj.org/article/cac44fa3a5764671a294fc78c2a0acc1
Autor:
Giovanna Araujo de Morais Trindade, Laiene Antunes Alves, Raul Edison Luna Lazo, Kamila Gabrieli Dallabrida, Jéssica Brandão Reolon, Juliana Sartori Bonini, Karine Campos Nunes, Francielle Pelegrin Garcia, Celso Vataru Nakamura, Fabiane Gomes de Moraes Rego, Roberto Pontarolo, Marcel Henrique Marcondes Sari, Luana Mota Ferreira
Publikováno v:
Pharmaceutics, Vol 16, Iss 11, p 1426 (2024)
Background/Objectives: The demand for natural-based formulations in chronic wound care has increased, driven by the need for biocompatible, safe, and effective treatments. Natural polysaccharide-based emulsions enriched with vegetable oils present pr
Externí odkaz:
https://doaj.org/article/0bff0fe0560a4a0f9f915712be3e25d8
Autor:
Briana M. Nosal, Staci N. Thornton, Alexey V. Melnik, Ali Lotfi, Manije Darooghegi Mofrad, Alexander Aksenov, Elaine Choung-Hee Lee, Ock K. Chun
Publikováno v:
Metabolites, Vol 14, Iss 10, p 541 (2024)
Objectives: The present study aimed to assess the effects of blackcurrant (BC) anthocyanins on concentrations of microbial-derived short-chain carboxylic acids (SCCAs) and metabolites of phytoestrogens. We then examined their associations with six-mo
Externí odkaz:
https://doaj.org/article/2defe6ebab5f45899a41c3fd55c423f2
Publikováno v:
Antioxidants, Vol 13, Iss 10, p 1191 (2024)
Traditionally, kombucha is produced by the fermentation of black or green tea infusions with the use of SCOBY (Symbiotic Culture of Bacteria and Yeasts). However, SCOBY exhibits the ability to ferment other substrates as well, which can be used to cr
Externí odkaz:
https://doaj.org/article/f411e5962d88402d88b0a75e1a1bf284
Autor:
Anja Petrov Ivanković, Marija Ćorović, Ana Milivojević, Stevan Blagojević, Aleksandra Radulović, Rada Pjanović, Dejan Bezbradica
Publikováno v:
Pharmaceutics, Vol 16, Iss 9, p 1209 (2024)
Blackcurrant is an anthocyanin-rich berry with proven antioxidant and photoprotective activity and emerging prebiotic potential, widely applied in cosmetic products. Hereby, highly efficient enzyme-assisted extraction of blackcurrant polyphenols was
Externí odkaz:
https://doaj.org/article/a2d883e5f20c46859108a4392c381852
Publikováno v:
Agronomy, Vol 14, Iss 9, p 2048 (2024)
Fruit leathers are convenient, delicious and sophisticated alternatives to natural fruits as a source of nutrients, fibers and bioactive compounds. The present study was conducted to develop new fruit leathers by adding 0.5%, 1.0% and 1.5% wild bilbe
Externí odkaz:
https://doaj.org/article/0ec66261d6bf43edbaba58dcf0beb3a2
Autor:
Anja Petrov Ivanković, Ana Milivojević, Marija Ćorović, Milica Simović, Katarina Banjanac, Patrick Jansen, Ana Vukoičić, Ellen van den Bogaard, Dejan Bezbradica
Publikováno v:
Chemical and Biological Technologies in Agriculture, Vol 10, Iss 1, Pp 1-15 (2023)
Abstract Background Blackcurrant is a rich source of polyphenols with proven physiological activity, that have lately been classified as emerging prebiotics, making its extracts suitable for application in functional food and bioactive cosmetics. How
Externí odkaz:
https://doaj.org/article/ff2aafe813874af88e0e70b13405be7a
Publikováno v:
Gels, Vol 10, Iss 8, p 534 (2024)
The incorporation of a blackcurrant pomace extract (BPE) at 2.5%, 5.0% and 10.0% into an emulsion gel based on high oleic sunflower and linseed oils was examined in order to obtain a functional ingredient to be used as a pork backfat replacer in Vien
Externí odkaz:
https://doaj.org/article/fb6d098a8854449db3ff11ae4ca66e7e
Autor:
Alessia Moroni, Roberta Zupo, Fabio Castellana, Federica Amirante, Marco Zese, Mariangela Rondanelli, Patrizia Riso, Simone Perna
Publikováno v:
Foods, Vol 13, Iss 14, p 2210 (2024)
The well-established anti-inflammatory and antioxidant properties of red fruits leave room for a biological pathway of improved muscle health promoted by berries in the diet. Our objective was to systematically review the number of trials conducted o
Externí odkaz:
https://doaj.org/article/967ea09da16f4ab7ad3699695352b1df
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 6, Pp 267-274 (2023)
The process condition of blackcurrant (Ribes nigrum L.) seed oil by microwave-assisted aqueous enzymatic method was studied, and the quality of the product was analyzed. According to extraction rate, the optimum conditions of blackcurrant seed oil by
Externí odkaz:
https://doaj.org/article/18b3bea508ec4404b97379d098ab237b