Results 71 to 80 of about 29,998 (256)
Heliyon, 2020 Quality is a key criteria that can help producers win the global coffee market. Coffee quality can be expressed by physical, organoleptic as well as biochemical compositions.
Abrar Sualeh +2 more
doaj +1 more source
Optimizing germination and cultivation of edible halophytes using effluents from an IMTA system
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Halophytes offer nature‐based solutions to food insecurity and soil degradation, while their integration into integrated multi‐trophic aquaculture (IMTA) systems promotes circular economy practices. This study aimed to optimize the germination and cultivation of edible halophytic species, namely Limbarda crithmoides, Suaeda vera and
Viana Castañeda‐Loaiza +5 more
wiley +1 more source
Nomenclature of chlorogenic acids (acyl-quinic acids) V5
Critique and discussion of methods of nomenclature appropriate to the chlorogenic acids (acyl-quinic acids) with notes on the trivial nomenclature and proposals for a robust and unambiguous nomenclature.
Clifford, Mike
core +1 more source
Enzymatic Extraction of Hydroxycinnamic Acids from Coffee Pulp
Food Technology and Biotechnology, 2011 Ferulic, caffeic, p-coumaric and chlorogenic acids are classified as hydroxycinnamic acids, presenting anticarcinogenic, anti-inflammatory and antioxidant properties.
Ernesto Favela-Torres +6 more
doaj
Acta Societatis Botanicorum Poloniae, 2011 The analysis of the fractions of free and bound, liberated by hydrolysis, phenolic acids in the inflorescences and rhizomes with roots of Hieracium pilosella L. was conducted by 2D-TLC and RP-HPLC methods.
Tadeusz Krzaczek +1 more
doaj +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract Flammulina velutipes (enokitake) is an edible mushroom recognized for both its nutritional and medicinal properties. It exhibits a broad spectrum of biological activities, including antioxidant, anti‐inflammatory, antitumor, immunomodulatory, and gut microbiota‐regulating effects.
Rıdvan Özgen +2 more
wiley +1 more source
Studia Universitatis Babes-Bolyai Chemia, 2020 The aim of this work was to evaluate the content of phenolic compounds (phenols, flavonoids and anthocyanins) of Morus alba L. fruit (white mulberry), Morus rubra L. (red mulberry) and Morus nigra L. fruit (black mulberry) by the HPLC analysis.
Danica DIMITRIJEVIĆ +7 more
doaj +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND This study created functional fermented goat milk by adding blackberry pulp and probiotics (Lactobacillus acidophilus LA‐5 and Bifidobacterium animalis subsp. lactis Bb‐12). The preparation involved two variations of fermented goat milk with blackberry (Rubus sp.), distinguished by the absence (fermented goat milk, FGM) or inclusion
Bibiana Bittencourt Bicca +6 more
wiley +1 more source
Impact of dose on the bioavailability of coffee chlorogenic acids in humans [PDF]
, 2014 Single servings of coffee beverage containing low (412 μmol), medium (635 μmol) and high (795 μmol) amounts of chlorogenic acids were administered to eleven healthy volunteers in a double-blind randomised controlled trial.
Stalmach, A +5 more
core +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND The present study aimed to valorize broccoli by‐products (leaves and stems) through the extraction of bioactive compounds using supercritical fluid extraction (SFE). The influence of broccoli variety, plant part and maturation stage on total phenolic content (TPC), antioxidant activity and antimicrobial properties was evaluated ...
Iris Gudiño +5 more
wiley +1 more source