Results 101 to 110 of about 30,802 (258)

Optimization of Anthocyanin Extraction from Saffron Petals with Response Surface Methodology [PDF]

, 2016
Optimum extraction conditions of anthocyanins from petals of saffron (Crocus sativus) using acidified ethanol as the solvent were revealed. The investigated factors were solvent to sample ratio (20:1–80:1), ethanol concentration (%), extraction ...
Ghorbani, M., Jafari, S.M., Kakhki, A.H., Khazaei, K.M., Sarfarazi, M.   +4 more
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Activity and Process Stability of Purified Green Pepper (Capsicum annuum) Pectin Methylesterase [PDF]

, 2004
Pectin methylesterase (PME) from green bell peppers (Capsicum annuum) was extracted and purified by affinity chromatography on a CNBr-Sepharose-PMEI column. A single protein peak with pectin methylesterase activity was observed.
Alonso J., Alonso J., Anthon G. E., Castaldo D., Crelier S., Denès J.-M., Doesburg J., Eagerman B. A., Fachin D., Giovane A., Gross K. C., Heuskeshoven J., Indrawati, Indrawati, Jen J. J., Korner B., Laats M. M., Lee Y. S., Lin T. P., Ly-Nguyen B., Ly-Nguyen B., Markovič O., Pressey R., Puri A., Ramesh M. N., Rexová-Benková L., Sethu K. M. P., Seyderhelm I., Seymour T. A., Van den Broeck I., Van den Broeck I., Van den Broeck I., Versteeg C., Wicker L., Yemenicioǧlu A.   +34 more
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Effect of Supplementation of Freshly Pressed Carrot Juice with Rhus coriaria L. on Changes in Juice Quality [PDF]

, 2022
Emilia Osmólska, Monika Stoma, Agnieszka Sagan, Barbara Chudzik, A. Starek   +4 more
openalex   +1 more source

Effect of Marination with Fruit and Vegetable Juice on the Some Quality Characteristics of Turkey Breast Meat

Brazilian Journal of Poultry Science
The effect of marination with antioxidant-rich fruit and vegetable juices, including black carrot juice, black mulberry juice, black grape and pomegranate juice, mixed vegetable juice (yellow carrot, tomato, zucchini, pepper, black carrot, cucumber and ...
V Gök, Y Bor
doaj   +1 more source

Healthy Aging Update, October 1, 2007, Vol. 2, no. 6 [PDF]

, 2007
This bimonthly electronic newsletter will provide information and resources on nutrition and health promotion and disease prevention. The Healthy Aging Update is produced for informal and educational purposes only.

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BLACK CARROT JUICE: A NEW APPROACH to CURE ACRYLAMIDE-INDUCED HEPATOTOXICITY in RATS

Ankara Sağlık Bilimleri Dergisi, 2020
Objective: The liver is exposed to many harmful agents, which cause hepatotoxicity due to oxidative stress. Acrylamide is a carcinogenic agent and has toxic effects on the liver.
Hıdır Pekmez, Alper Yalçın
doaj  

Evaluation of Beetroot Juice Blends with Carrot and Apple Juice as Healthy Beverage

Bulletin of the National Nutrition Institute, 2017
The consumption of beetroot juice may lower blood pressure (BP) and therefore reduce the risk of cardiovascular events. The aim of this study was to produce of beetroot juice blends with carrot and apple juice as healthy beverage and new product as a reduction in BP.
Abeer El-Dakak, Mona Youssef, Hanaa Abd El-Rahman   +2 more
openaire   +1 more source

Agency drives category structure in instrumental events [PDF]

, 2019
Thematic roles such as Agent and Instrument have a long-standing place in theories of event representation. Nonetheless, the structure of these categories has been difficult to determine.
Majid, A., Rissman, L.
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Influence of Pulsed Electric Field and Ohmic Heating Pretreatments on Enzyme and Antioxidant Activity of Fruit and Vegetable Juices

Foods, 2019
The objective of this work was to optimize pulsed electric field (PEF) or ohmic heating (OH) application for carrot and apple mashes treatment at different preheating temperatures (40, 60 or 80 °C).
Cinzia Mannozzi, Kamon Rompoonpol, Thomas Fauster, Urszula Tylewicz, Santina Romani, Marco Dalla Rosa, Henry Jaeger   +6 more
doaj   +1 more source

Evaluation of Grape Pomace in Production of Shalgam Juice: Effects on Some Physicochemical, Microbiological and Sensorial Properties

Brazilian Archives of Biology and Technology
Shalgam juice is a red colored and cloudy traditional fermented beverage produced by lactic acid fermentation of bulgur flour, black carrot, salt, turnip, sourdough, and water. In this study, the usability of grape pomace as a black carrot substitute for
Mehmet Akbulut, Nedim Tekçe, Hacer Çoklar   +2 more
doaj   +1 more source