Zobrazeno 1 - 10
of 142
pro vyhledávání: '"purple carrot"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 2, Pp 201-209 (2024)
Using kale, Mesembryanthemum crystallinum and purple carrot as the main raw materials, and angel Lactobacillus as fermentation strains, the purple carrot compound fermented beverage was prepared. Orthogonal experiment was used to optimize the sugar a
Externí odkaz:
https://doaj.org/article/1e44856964fa4596bf87a92f6b7e5f0c
Publikováno v:
Applied Sciences, Vol 14, Iss 14, p 6359 (2024)
In this work, we investigated the effect of natural phytoregulators (i.e., methyl jasmonate and abscisic acid) on quality physicochemical parameters, carotenoid and anthocyanin content and antioxidant activity of purple carrots in storage at 5 °C fo
Externí odkaz:
https://doaj.org/article/6ed440c62e4c4d3aa0d060f4adbab7a8
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 18, Iss 6, Pp 167-180 (2023)
This study aimed to evaluate the effects of intelligent pH-sensitive composite film based on gelatin and Persian gum incorporated with purple carrot extract (PCE) on the freshness of wrapped mozzarella cheese. In this regard, the color, pH, yeast and
Externí odkaz:
https://doaj.org/article/0711b1091e4e417d8c963c846136766d
Autor:
V. M. Koldaev, A. Yu. Manyakhin
Publikováno v:
Овощи России, Vol 0, Iss 3, Pp 33-38 (2022)
Introduction: Anthocyanins, the polyphenolic plant pigments, have high antioxidant activity (AOA), reduce the risks of many pathological conditions in the human body. However, the wide medical and preventive use of anthocyanins is limited by their de
Externí odkaz:
https://doaj.org/article/50fbea850daf447a8bd1d6fca563f1ac
Autor:
Coyne, Andy (AUTHOR)
Publikováno v:
Aroq - Just-Food.com (Global News). 11/22/2019, pN.PAG-N.PAG. 1p.
Autor:
Hasan Tangüler
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 10, Pp 1759-1766 (2021)
Şalgam (Shalgam) beverage, which is manufactured by lactic acid-ethanol fermentation, takes its name from turnip radish and its purple-reddish colour from purple carrot, is a drink with certain turbidity and sour taste. This research was carried out
Externí odkaz:
https://doaj.org/article/87eb14912ab04941abfc34de29160576
Publikováno v:
Journal of HerbMed Pharmacology, Vol 10, Iss 4, Pp 426-435 (2021)
Introduction: Alzheimer’s disease (AD) is a neurodegenerative problem that is increased progressively due to the increment of aging worldwide. Phytochemicals play an important role in the protection from neurodegeneration. The present study aimed t
Externí odkaz:
https://doaj.org/article/c792592ff2f74883b46deea86eec7173
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.