Zobrazeno 1 - 10
of 4 909
pro vyhledávání: '"natural antioxidants"'
Autor:
Elaheh Razghandi, Amir-Hossein Elhami-Rad, Seid Mahdi Jafari, Mohammad-Reza Saiedi-Asl, Hamid Bakhshabadi
Publikováno v:
Ultrasonics Sonochemistry, Vol 110, Iss , Pp 107042- (2024)
In this research, yarrow phenolic-rich extract was produced using pulsed electric field (PEF)-ultrasound assisted technology. The highest extraction efficiency (5.99 %) was obtained at 6.25 kV/cm of PEF and the sonication time of 60 min. As the PEF i
Externí odkaz:
https://doaj.org/article/64c7866e174b4e86ab417824cae4eef9
Publikováno v:
Heliyon, Vol 10, Iss 17, Pp e36868- (2024)
Fried food safety and quality are crucial concerns for consumers and the food industry due to the deterioration of oil quality and the loss of sensory properties during repeated frying. The current study investigated the use of leaf extracts from end
Externí odkaz:
https://doaj.org/article/a132a42ed04447d0aa58aa7877cc3ab0
Publikováno v:
Exploration of Foods and Foodomics, Vol 2, Iss 2, Pp 125-154 (2024)
Natural antioxidants, such as phenolic compounds, carotenoids, vitamins, and microelements, are predominant in fruits, vegetables, herbs, and spices. The accretion interest of consumers in utilizing natural ingredients in food products, have accelera
Externí odkaz:
https://doaj.org/article/56c1fc9da6d44ce0ab56adfa82bbb0ac
Autor:
Kerem Mertoğlu, Melekber Sulusoglu Durul, Nazan Korkmaz, Mehmet Polat, Ibrahim Bulduk, Tuba Esatbeyoglu
Publikováno v:
BMC Plant Biology, Vol 24, Iss 1, Pp 1-9 (2024)
Abstract Background During the pandemic, the interest in colorful wild small fruits increased due to their positive effects on health. Also it has become very important to offer species with high nutritional value as fresh or processed products for h
Externí odkaz:
https://doaj.org/article/a008b979692a453da87f6b017c0884de
Publikováno v:
Animal Production: Indonesian Journal of Animal Production, Pp 57-69 (2024)
The present study investigated the influence of a 12-hour soak in white turmeric solutions at varying concentrations on the internal quality characteristics of eggs laid by purebred chickens, assessing its potential as a natural preservation method.
Externí odkaz:
https://doaj.org/article/6b03b14b1d78435daba42eebe35f3eba
Publikováno v:
Future Foods, Vol 10, Iss , Pp 100484- (2024)
Lingonberry press cake (LPC) has been shown to limit lipid oxidation in fish filleting co-products during pH-shift processing. To explore the underlying mechanism, this study subjected LPC to pH-shift processing (native pH → pH 12 → pH 5), and an
Externí odkaz:
https://doaj.org/article/f7662d27531d4c888ac0cc6bed10e721
Autor:
Md. Shoebul Islam, Md. Touhidul Islam, Mizanur Rahman Washim, ASM Tanbirul Haque, Md. Iqramul Haque, HM Rakibul Islam, Md. Harunor Rashid, Yahia Mahmud
Publikováno v:
Food Chemistry Advances, Vol 5, Iss , Pp 100807- (2024)
This research delves into the antioxidant potential of Acanthus ilicifolius leaves harvested from the southwestern coastal region of Bangladesh. Four distinct solvents—methanol, ethanol, acetone, and ethyl acetate—were utilized to determine antio
Externí odkaz:
https://doaj.org/article/28670e6e8702498cac09c823f61c2178
Autor:
Miroslav Čolić, Sandra Kraljević Pavelić, Željka Peršurić, Andrea Agaj, Aleksandar Bulog, Krešimir Pavelić
Publikováno v:
Redox Report, Vol 29, Iss 1 (2024)
ABSTRACTObjectives: Many polyphenols such as EGCG from green tea, curcumin, apigenin, resveratrol or the alkaloid berberine show in-vitro activity that is much higher than FDA and EU approved drugs. And yet, while mice studies show excellent results,
Externí odkaz:
https://doaj.org/article/532aeb36bf314b30848f482203561bad
Autor:
Muqaddas Zahid, Samran Khalid, Sumbal Raana, Sara Amin, Hamza Javaid, Rizwan Arshad, Ayesha Jahangeer, Saeed Ahmad, Syed Ali Hassan
Publikováno v:
Future Foods, Vol 10, Iss , Pp 100328- (2024)
Abstracts: Edible oils play a vital role in human nutrition, serving as a crucial source of energy, essential fatty acids, and vitamins necessary for bodily functions. However, during handling, cooking, and storage these oils are susceptible to oxida
Externí odkaz:
https://doaj.org/article/b9ed4ddf43b04397bda1c22daee6e525
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