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pro vyhledávání: '"pear fruit jam"'
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Autor:
Zdravko MANEV, Nadezhda PETKOVA
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 77, Iss 2, Pp 88-93 (2020)
Alginate beads attract attention as a encapsulation matrix of bioactive substances in food. However, the stability of beads depends on calcium ion and sodium alginate concentration, gelling time and others factors. The aim of this study is to investi
Externí odkaz:
https://doaj.org/article/0ee492440a284094878f601488f6adf8
Autor:
Z. Manev, Nadezhda Petkova
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 77, Iss 2, Pp 88-93 (2020)
Alginate beads attract attention as a encapsulation matrix of bioactive substances in food. However, the stability of beads depends on calcium ion and sodium alginate concentration, gelling time and others factors. The aim of this study is to investi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6a965b2d78eb7a7593152ea5e17d90f
https://journals.usamvcluj.ro/index.php/fst/article/view/13907
https://journals.usamvcluj.ro/index.php/fst/article/view/13907
Autor:
Manev, Zdravko1 z.manev44@gmail.com, Petkova, Nadezhda2
Publikováno v:
Journal of Microbiology, Biotechnology & Food Sciences. Aug/Sep2021, Vol. 11 Issue 1, p1-5. 5p.
Autor:
Guevara-Arauza, Juan Carlos1 carlos.guevara@uaslp.mx, de Jesús Órnelas Paz, José2, Mendoza, Sergio Rosales1, Guerra, Ruth Elena Soria1, Maldonado, Luz María Teresita Paz1, González, Diana Jaqueline Pimentel3
Publikováno v:
Chemistry Central Journal. 2011, Vol. 5 Issue 1, p10-19. 10p.
Autor:
Rosa, Antonella1 anrosa@unica.it, Atzeri, Angela1, Deiana, Monica1, Scano, Paola2, Incani, Alessandra1, Piras, Cristina2, Cesare Marincola, Flaminia2
Publikováno v:
Food Research International. Mar2015, Vol. 69, p322-330. 9p.
Autor:
Nadezhda Petkova, Z. Manev
Publikováno v:
Journal of microbiology, biotechnology and food sciences. 11:e4013
This study aimed to investigate the effect of ultraviolet light and ultrasound on the antioxidant activity and rheological properties of pear fruit jam. The antioxidant potential of fruit jam was determined by three methods based on different mechani
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2db04cbd0053ddbc5ada70591885b618
https://doi.org/10.15414/jmbfs.4013
https://doi.org/10.15414/jmbfs.4013
Publikováno v:
Critical Reviews in Food Science & Nutrition; 2019, Vol. 59 Issue 2, p207-227, 21p
Autor:
Paz Maldonado Luz, Guerra Ruth, Mendoza Sergio, Órnelas Paz José, Guevara-Arauza Juan, González Diana
Publikováno v:
Chemistry Central Journal, Vol 5, Iss 1, p 10 (2011)
Abstract Background Prickly pear cactus stem (nopal) has been used in folk medicine and a raw material since ancient times. Stems have been proved to possess components with valuable biological activities: anti inflamatory, antioxidant, antiulcerogen
Externí odkaz:
https://doaj.org/article/9d975a6a5974412992f095c35ad1b56b
Autor:
Flaminia Cesare Marincola, Alessandra Incani, Antonella Rosa, Paola Scano, Cristina Piras, Angela Atzeri, Monica Deiana
Publikováno v:
Food Research International. 69:322-330
In this study the antioxidant activity of methanol extracts obtained from Mediterranean fruit products (prickly pear fruit jam and cream, myrtle berries jam, orange and mandarin-orange marmalades) was evaluated and compared in several in vitro models
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c1330c6f3bba50411c82bba1c5d0630
https://doi.org/10.1016/j.foodres.2015.01.001
https://doi.org/10.1016/j.foodres.2015.01.001