Zobrazeno 1 - 10
of 122
pro vyhledávání: '"sprouted seeds"'
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 28, Iss 1, Pp 55-64 (2024)
Our study explored the phytochemical composition and biological properties of sprouted and unsprouted quinoa seed extracts (red, black, and yellow varieties). We observed distinct differences in primary metabolites between sprouted and unsprouted see
Externí odkaz:
https://doaj.org/article/60b6dd30ca614e9da58a098ba05b38c7
Akademický článek
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Autor:
TEEKAM SINGH
Publikováno v:
The Indian Journal of Agricultural Sciences, Vol 92, Iss 2 (2022)
A field experiment was conducted at research farm of Regional Rainfed Lowland Rice Research Station, ICARNational Rice Research Institute, Gerua, Assam during two consecutive boro seasons of 2014–15 and 2015–16 to assess yield losses in
Externí odkaz:
https://doaj.org/article/46635db4e88c4c3189047e05d143fc59
Akademický článek
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Publikováno v:
Arab Universities Journal of Agricultural Sciences, Vol 27, Iss 1, Pp 605-613 (2019)
Egyptian radish sterilized seeds were sprouted for 3 days using tap and saline water NaCl 2000 ppm to study sprout characters, chemical composition, protein fraction and safety aspects such as microbiological examinations and biogenic amines were inv
Externí odkaz:
https://doaj.org/article/1501c9da58154f9ab71a0a9ca03491e5
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 14, Iss 2 (2020)
A research on developing a technology of iodine-enriched soya flour has been conducted. The technology developed will allow the body to receive organic forms of this micronutrient, the deficiency in which causes thyroid disorders in 40% of Ukrainians
Externí odkaz:
https://doaj.org/article/e3d45892177d42649aa693938e2d3289
Autor:
Honorata DANILČENKO, Elvyra JARIENĖ, Dalė TELEVIČIUTĖ, Skaidrė SUPRONIENĖ, Jurgita KULAITIENĖ, Živilė TARASEVIČIENĖ, Alvyra ŠLEPETIENĖ, Judita ČERNIAUSKIENĖ
Publikováno v:
Czech Journal of Food Sciences, Vol 36, Iss 2, Pp 139-145 (2018)
Germinated seeds are rich in various nutrients but are vulnerable to fungal contamination which favours micromycete formation on the sprouts. The main aim of this work was an investigation of strategies to reduce the contamination of sprouted seed fo
Externí odkaz:
https://doaj.org/article/4a49c608e408493d99f1c4e0fc3dd4ed
Autor:
Dalė Televičiūtė, Aurelija Paulauskienė, Honorata Danilčenko, Mantvilė Kandaraitė, Živilė Tarasevičienė, Karolina Barčauskaitė
Publikováno v:
Food Science and Technology, Vol 40, Iss suppl 2, Pp 415-421 (2020)
Food Science and Technology v.40 suppl.2 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 40 Supplement 2, Pages: 415-421, Published: 08 MAY 2020
Food Science and Technology, Issue: ahead, Published: 08 MAY 2020
Food Science and Technology v.40 suppl.2 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 40 Supplement 2, Pages: 415-421, Published: 08 MAY 2020
Food Science and Technology, Issue: ahead, Published: 08 MAY 2020
The aim of this study was to evaluate the impact of abiotic stress conditions on the synthesis of compounds with antioxidant properties in germinating seeds. The seeds of edible lentils (Lens culinaris L.), alfalfa (Medicago sativa L.), and mung bean
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21ea55fe95b2cc1b8e3e0b70403bbd23
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600415&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600415&tlng=en
Autor:
Samuolienė Giedrė, Urbonavičiūtė Akvilė, Brazaitytė Aušra, Šabajevienė Gintarė, Sakalauskaitė Jurga, Duchovskis Pavelas
Publikováno v:
Open Life Sciences, Vol 6, Iss 1, Pp 68-74 (2011)
Externí odkaz:
https://doaj.org/article/693bb3c2805949c38e256f1ea1bca84b
Publikováno v:
Molecules, Vol 24, Iss 1, p 133 (2018)
Growing public concerns about health haves prompted the search for novel food sources. The study is focused on the seeds, sprouted seeds and microgreens of Trifolium pratense, T. medium, Medicago sativa, M. lupulina, Onobrychis viciifolia, Astragalus
Externí odkaz:
https://doaj.org/article/2224439bacbc4891afbb42650b932574