Results 61 to 70 of about 42,313 (286)
Food Chemistry International, EarlyView.Gac fruit's high carotenoid content, especially in the aril, makes it an excellent natural red pigment source for food applications, offering a safer alternative to synthetic dyes. Ethanol extraction achieved the highest overall pigment recovery (89.53%), whereas ethyl lactate extraction yielded the highest levels of total carotenoids, β‐carotene ...
N. Netravati +4 more
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Analytical possibilities for the relative estimation of the antioxidative capacity of honey varieties harvested in different regions of Serbia [PDF]
Journal of the Serbian Chemical Society, 2016 Two different approaches, spectroscopic and electrochemical, were applied for rough determination of antioxidative potential of honey samples. Honey samples of diverse botanical origin were collected in different geographical regions in Serbia ...
Gašić Uroš M. +6 more
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Food Chemistry International, EarlyView.The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
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CENTAUREA CARDUIFORMIS (PEYGAMBER ÇİÇEĞİ)'İN ANTİOKSİDAN AKTİVİTESİNİN BELİRLENMESİ
Süleyman Demirel Üniversitesi Fen-Edebiyat Fakültesi Fen Dergisi, 2009 Özet: Bu çalışmada Konya civarından toplanan Centaurea Carduiformis DC. subsp. 'u yağından uzaklaştırılmak için sokslet apareyi ile petrol eterinde ekstrakte edildi.
Yener TEKELİ
doaj
Bangladesh Journal of Pharmacology, 2017 The prevention and treatment of the cancer using plants have attracted increasing interest. The present study was aimed to determine the phenolic compounds of Genista ferox using HPLC-TOF/MS and the anti-oxidant acti-vity associated with anti-cancer ...
Ilhem Bencherchar +7 more
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Development and characterization of a nutritionally rich traditional fermented product aktori
Food Biomacromolecules, EarlyView.Graphical representation of development of traditional fermented Aktori. The figure illustrates the development of aktori, a traditional food fermented with curd, which demonstrates enhanced nutritional and functional properties, along with probiotic characteristics.
Shambhvi, Mahesh Gupta
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Les désastres du peuple juif de Maarten van Heemskerck : une oeuvre polysémique
, 2015 This article (written in collaboration, but with responsibilities clearly recognizables: M. Folin has written the paragraphes 2-4 and 8-9, that is pp. 22-47 e 70-79) aim to propose an entirely new interpretation of the complex architectural allegories ...
FOLIN, MARCO
core
Food Safety and Health, EarlyView.Pomegranate peel extract enhanced the nutritional, physicochemical, and microbiological qualities of yoghurt. It is a rich source of polyphenolic compounds that eliminates Staphylococcus aureus in yoghurt at 0.1% and 0.3% concentrations without altering its pH value. ABSTRACT The use of natural additives, particularly pomegranate peel extract (PPE), to
Youmna Maghraby +4 more
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, 2015 This essay is the introductory chapter of a book collecting the results of a joint research project on European iconography of architectural and urban ruination coordinated by Marco Folin.
FOLIN, MARCO
core
Food Safety and Health, EarlyView.Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
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