Zobrazeno 1 - 10
of 1 045
pro vyhledávání: '"citrus peel"'
Autor:
Lingxue Ju, Qi Shao, Zhiyuan Fang, Erminio Trevisi, Meng Chen, Yuxiang Song, Wenwen Gao, Lin Lei, Xinwei Li, Guowen Liu, Xiliang Du
Publikováno v:
Journal of Animal Science and Biotechnology, Vol 15, Iss 1, Pp 1-14 (2024)
Abstract Background During the transition period, excessive negative energy balance (NEB) lead to metabolic disorders and reduced milk yield. Rumen microbes are responsible for resolving plant material and producing volatile fatty acids (VFA), which
Externí odkaz:
https://doaj.org/article/49f2bbfb1ff64247a0a68c5a02cc445a
Autor:
Humaira Ashraf, Iahtisham-Ul-Haq, Masood Sadiq Butt, Gulzar Ahmad Nayik, Seema Ramniwas, Teferi Damto, Sulaiman Ali Alharbi, Mohammad Javed Ansari
Publikováno v:
International Journal of Food Properties, Vol 27, Iss 1, Pp 286-299 (2024)
The citrus processing industry generates around 50% fruit waste, encompassing peels, pulp, seeds, and other residues. Citrus peel, among these by-products, contains significant amounts of bioactive compounds, representing a sustainable and renewable
Externí odkaz:
https://doaj.org/article/cf29076184c0489a8b85f29824b26139
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-19 (2024)
Abstract The pomelo-doped zinc oxide beads (PZB), pomelo-doped titanium dioxide beads (PTB), and pomelo-doped zinc oxide and titanium dioxide beads (PZTB) were synthesized for sorbing methylene blue (MB) dye. Their characterizations were explored by
Externí odkaz:
https://doaj.org/article/5089245c83484f6db59f29404ac31abf
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 5, Pp 319-330 (2024)
Objective: To elucidate the main components and mechanism of adjuvant prevention of type 2 diabetes of Citrus peel. Methods: The inhibitory activity of Citrus peel of α-glycosidase was determined in vitro. It were used to predict the material basis
Externí odkaz:
https://doaj.org/article/ce44b289b7f34685807703a0e672a142
Publikováno v:
Food Chemistry: Molecular Sciences, Vol 8, Iss , Pp 100196- (2024)
Natural slice jam from the citrus peel is a product that enhances the economic value of the waste of citrus fruit peel. The goal of the study was to improve a recipe for a natural jam made entirely from citrus peel and shaped into a square to make it
Externí odkaz:
https://doaj.org/article/e18481527cf94ce0aa8be773262793cb
Publikováno v:
Journal of Medical and Scientific Research, Vol 11, Iss 4, Pp 310-314 (2023)
The problems with adverse effects of conventional treatments for a range of dermatological conditions have led scientists to search for new compounds of therapeutic value. Efforts have included the evaluation of natural products such as manuka honey,
Externí odkaz:
https://doaj.org/article/0f01683451eb4779bc92fcf1ffa3a9ac
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 24, Pp 259-269 (2023)
The aroma components and key aroma components from citrus peels with six different aroma types were analyzed to provide the basis for quality evaluation of citrus peels and development of special aroma citrus essential oils. The volatile components o
Externí odkaz:
https://doaj.org/article/148f50e398894f03a2b4ea3eca38a5b1
Publikováno v:
Heliyon, Vol 10, Iss 6, Pp e27737- (2024)
Latest studies indicated that agro-food wastes are considered renewable sources of bioactive compounds. This investigation aimed to utilize natural extracts of citrus peels as antimicrobial and anti-aflatoxigenic agents for food safety. The bioactivi
Externí odkaz:
https://doaj.org/article/79e6f960373e42ae994661bc5a82e84d
Publikováno v:
Shipin Kexue, Vol 44, Iss 17, Pp 20-28 (2023)
The contents, structures, physicochemical properties and functional characteristics of soluble dietary fiber (SDF), insoluble dietary fiber (IDF) and total dietary fiber (TDF) from the peel and pomace of Nanfeng tangerine, Zigui navel orange and Shat
Externí odkaz:
https://doaj.org/article/98e03b6c938c4155ba5dc04421047122
Publikováno v:
Shipin yu jixie, Vol 40, Iss 1, Pp 122-127,134 (2024)
Objective: This study aimed to obtain the temperature distribution law of different points in citrus fruit over time during heat treatment. Methods: The temperature change of citrus peel during heat treatment was studied from the perspective of heat
Externí odkaz:
https://doaj.org/article/71ac4855b3544515b5c3d4d5043b6d18