Results 21 to 30 of about 1,129,575 (390)
Foods, 2023 Buckwheat is returning to the countries of Central Europe; there are several reasons for this: firstly, due to its interesting chemical composition (proteins, fibre, and phenolic compounds), which is reflected in its nutritional value and potential ...
Pavel Skřivan +4 more
doaj +1 more source
Suboptimal light conditions influence source-sink metabolism during flowering [PDF]
, 2016 Reliance on carbohydrates during flower forcing was investigated in one early and one late flowering cultivar of azalea (Rhododendron simsii hybrids).
Ainsworth +41 more
core +3 more sources
Effect of chestnut and acorn flour on wheat / wheat-barley flour properties and bread quality
International Journal of Food Studies, 2019 Additions of barley flour alone or with combination of chestnut and acorn flour (30%; 30+5%; 30+10%) were aimed at increasing the dietary fibre content in wheat bread.
Marie Hruškova +3 more
doaj +1 more source
New food compositions to increase the content of phenolic compounds in extrudates
Czech Journal of Food Sciences, 2020 Phenolic compounds are linked to a number of health benefits, including antioxidant, antibacterial, antiglycaemic, antiviral, anticarcinogenic, anti-inflammatory and vasodilatory properties.
Evžen Šárka +2 more
doaj +1 more source
Starch nanoparticles - two ways of their preparation
Czech Journal of Food Sciences, 2018 Starch nanoparticles (SNP) originate from the disruption of the semi-crystalline structure of starch granules. They are very useful in food packaging technology because they increase the mechanical and water vapour resistance of the matrix as well as ...
David CHENA ALDAO +3 more
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The determination of ferulic acid in sugar beet pulp
Czech Journal of Food Sciences, 2001 The content of ferulic acid in sugar beet pulp was determined by reverse phase high-pressure liquid chromatography (HPLC) and UV/VIS-spectroscopy. The acid extracts of pectin carrying feruloyl groups were prepared for analysis.
P. Jankovská +2 more
doaj +1 more source
Evaluation of a two-phase extraction system of carbohydrates and proteins from chlorella vulgaris utex 1803 [PDF]
, 2016 Microalgae are a valuable source of high-value products and biofuels, however the high-energy cost required for the extraction of their metabolites has kept questioning on possible industrial upgrading. The aim of this study was to evaluate the effect of
Andrés, F. +7 more
core +1 more source
The Polyphenol Profile and Antioxidant Potential of Irradiated Rye Grains
International Journal of Food Science, 2021 The irradiation process extends the cereal grain storage period, but also affects their chemical composition and antioxidants properties. The aim of this study was to analyze the effect of gamma irradiation on the content of total polyphenols, flavonoids,
Dorota Gumul, Wiktor Berski
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Microalgae cultivation for lipids and carbohydrates production [PDF]
, 2017 Microalgae are photoautotrophic microorganisms that can produce energy both by using sunlight, water and CO2 (phototrophic metabolism) and by using organic sources such as glucose (heterotrophic metabolism).
Altimari, Pietro +7 more
core +1 more source
Czech Journal of Food Sciences, 2021 Rye is a later cereal compared to wheat and barley. The main use of rye in human nutrition consists in the processing of grain to flour (dark and wholemeal) and in the baking industries in sourdough and bread making.
Marcela Sluková +3 more
doaj +1 more source