Results 181 to 190 of about 157,083 (249)

Viroids and Satellites and Their Vector Interactions. [PDF]

open access: yesViruses
Hadidi A   +3 more
europepmc   +1 more source

Antioxidant Components from Cape Gooseberry

Journal of Food Processing and Preservation, 2015
Cape gooseberry, the berry of Physalis pubescens L., is very popular as a folk medicine and a fruit in the northeast of China. Bioassay-guided fractionation of this delicious fruit led to the isolation and identification of 15 compounds from the 60 and 30% EtOH fractions that exhibited potent antioxidant activities.
Ke-jun Deng   +6 more
openaire   +1 more source

Physalis peruviana (Cape gooseberry).

2021
Abstract A datasheet on Physalis peruviana covering, as an economically important tree, its taxonomy, importance, silviculture, distribution, biology and ecology, uses, products and pests.
openaire   +1 more source

Hydroxyester disaccharides from fruits of cape gooseberry (Physalis peruviana)

Phytochemistry, 2002
The 3-O-beta-D-glucopyranosyl-(1-->6)-beta-D-glucopyranoside of ethyl 3-hydroxyoctanoate and the diastereomeric 3-O-alpha-L-arabinopyranosyl-(1-->6)-beta-D-glucopyranosides of (3R) and (3S)-butyl 3-hydroxybutanoate, respectively, were isolated by chromatographic methods from fruits of cape gooseberry (Physalis peruviana) harvested in Colombia.
Humberto, Mayorga   +3 more
openaire   +2 more sources

Cape gooseberry (Physalis peruviana L.) as a functional food for metabolic health: A narrative review of glucose and lipid regulatory effects

Journal of Applied Pharmaceutical Sciences
Metabolic syndrome is a multifactorial and progressive disorder characterized by obesity, dyslipidemia, type 2 diabetes, and other metabolism-related conditions.
María Gabriela Mendoza-Girón   +2 more
semanticscholar   +1 more source

Sorption Properties of Cape Gooseberry (Physalis peruviana L.)

International Journal of Food Engineering, 2012
The sorption equilibrium of water for cape gooseberry at different temperatures (25, 35, 50 and 60°C) over a range of relative humidity levels, from 0.10 to 0.90, were determined using a gravimetric static method. The isosteric heat and Gibbs free energy were calculated from the sorption equilibrium.
Farid B. Cortés   +2 more
openaire   +1 more source

The flavour of cape gooseberry (Physalis peruviana L.)

Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1989
The volatile constituents of cape gooseberry (Physalis peruviana L.) were characterized using liquid/liquid extraction and fractionation of the flavour concentrates on silica gel, followed by high resolution gas chromatography and coupled gas chromatography — mass spectrometry.
Ralf G. Berger   +2 more
openaire   +1 more source

Impact of Maltodextrin-Inulin Blends on the Physicochemical, Functional, and Technological Properties of Freeze-Dried cape Gooseberry (Physalis peruviana L.) and Pineapple (Ananas comosus) Juices.

Journal of Food Science
The use of fruit that does not meet export standards and the waste of fresh produce pose a challenge for the food industry, given the economic losses. This study evaluated the effect of different proportions of maltodextrin (MD) and inulin (I) (0%-100 ...
Gabriela Jaramillo Sánchez   +7 more
semanticscholar   +1 more source

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