Zobrazeno 1 - 10
of 2 621
pro vyhledávání: '"phenolic antioxidants"'
Autor:
Aimie Syahirah Ibrahim, Rashidah Sukor, Farooq Anwar, Suganya Murugesu, Jinap Selamat, Siva Raseetha
Publikováno v:
Future Foods, Vol 10, Iss , Pp 100421- (2024)
Dates are valued as a highly nutritious food with multiple nutraceutical properties. Date fruits are widely consumed, especially in the Middle Eastern regions. Dates are a vital source of readily metabolisable natural sugars, minerals, vitamins, diet
Externí odkaz:
https://doaj.org/article/f4ca4b01375e4b029180a8c6fa3d34b7
Autor:
Miklós Takó, Fatma Tunali, Carolina Zambrano, Tamás Kovács, Mónika Varga, András Szekeres, Tamás Papp, Osman Tugay, Erika Beáta Kerekes, Judit Krisch, Csaba Vágvölgyi
Publikováno v:
Applied Sciences, Vol 14, Iss 21, p 9790 (2024)
The enzyme-assisted approaches for plant phenolics extraction are more eco-friendly methods compared to acid or alkaline hydrolysis. Carbohydrase enzymes can release free phenolics from plant materials by cleaving the glycosidic bonds between phenoli
Externí odkaz:
https://doaj.org/article/5b8b237dad024873be586188c5598034
Publikováno v:
Grain & Oil Science and Technology, Vol 6, Iss 3, Pp 148-161 (2023)
Protection of frying oil from deterioration by adding plant phenolic extracts to guarantee the quality of fried foods becomes the primary approach to promote the sustainable development of deep frying. Therefore, sources, antioxidant effects, and mec
Externí odkaz:
https://doaj.org/article/46edc3fd6ad14065b17e24f85454cd29
Publikováno v:
Micro, Vol 3, Iss 2, Pp 382-390 (2023)
For the first time AFM (atomic-force microscopy) was used to record significant changes in the geometric parameters of the image of erythrocytes in vitro under conditions of glycolytic starvation (ATP (Adenosine triphosphate) deficiency). The differe
Externí odkaz:
https://doaj.org/article/c35791b453554dca8fd5d5dc5d35cdae
Autor:
Sami Ullah, Farooq Anwar, Muhammad Fayyaz ur Rehman, Rahman Qadir, Muhammad Ramzan Ansar, Hayssam M. Ali, Muhammad Mustaqeem, Cássio da Silva Dias
Publikováno v:
Arabian Journal of Chemistry, Vol 16, Iss 10, Pp 105195- (2023)
The present study evaluates the variations in the composition of targeted high-value components (phenolics, fatty acids, organic acids and natural sugars) and biological activities of olive fruits, collected at different maturity stages, from two loc
Externí odkaz:
https://doaj.org/article/ed61f18af5c2428d9367d1070400887f
Autor:
Kaveesha P. Seneviratne, N. V. P. Anjali, Chathuri M. Senanayake, Nimanthi Jayathilaka, Kapila N. Seneviratne
Publikováno v:
Food Production, Processing and Nutrition, Vol 4, Iss 1, Pp 1-11 (2022)
Abstract The purpose of this study was to evaluate the thermal stability of the rice bran extract (RBE) and analyze the effect of RBE on the shelf-life of sunflower oil and the quality characteristics and shelf-life of baked cake. The thermal stabili
Externí odkaz:
https://doaj.org/article/60299ce9e84c4082b64ccb19e9d77ea5
Publikováno v:
Current Issues in Molecular Biology, Vol 44, Iss 7, Pp 3131-3145 (2022)
Among known phenolic antioxidants, the overwhelming majority of compounds have lipophilic properties and the number of known water-soluble compounds is very small. The list of hydrophilic phenolic antioxidants can be expanded via the synthesis of a s
Externí odkaz:
https://doaj.org/article/b272e6bee3ca4323b77ff48ca6c97899
Akademický článek
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Autor:
Guzel Ziyatdinova, Maria Ivanova
Publikováno v:
Engineering Proceedings, Vol 48, Iss 1, p 53 (2023)
Tannins are a class of natural phenolic antioxidants represented by oligomers and polymers. Tannic acid (gallotannin) (TA) is one of the most typical compounds widely distributed in plants. It has a wide application area in food technology and as a p
Externí odkaz:
https://doaj.org/article/fe6cb1398e254ea281ee0bd2ecd7339c
Autor:
N. Jayathilaka, K.N. Seneviratne
Publikováno v:
Grasas y Aceites, Vol 73, Iss 3 (2022)
The total phenol content (TPC) in coconut oil varies with extraction method, variety, nature of coconut kernel components and geographical origin. Commonly reported TPCs of coconut oils extracted by dry methods and wet methods are in the range of 70-
Externí odkaz:
https://doaj.org/article/034e8e8950264c3fb9f9f61b39e07a46