Results 71 to 80 of about 43,564 (195)

Lentil flour formulations to develop new snack-type products by extrusion processing: phytochemicals and antioxidant capacity [PDF]

, 2015
Extrusion process has been generally applied to the production of cereal-based snacks. However, in recent years, extrusion process has been also used for the development of pulses-based snacks, with few studies focussing on the incorporation of these ...
Filipa S. Reis, Isabel C.F.R. Ferreira, José De J. Berrios, Laura Cebadera-Miranda, Lillian Barros, Montaña Cámara, Patricia Morales, Rosa M. Cámara   +7 more
core   +1 more source

Zeta potential of some hydroxycinnamic acids

, 2021
Polyphenol acids are plant metabolites found in food. They contain a phenolic ring and at least one organic carboxylic acid function. Caffeic, chlorogenic, ferulic acids are some of the hydroxycinnamic acids. In food, hydroxycinnamic acids are found in the form of esters. β-glucan is a polysaccharide that belongs to the group of soluble fibres.
Tomac, Ivana, Matić, Petra, Ištuk, Jozo, Jakobek Barron, Lidija   +3 more
openaire   +1 more source

Influence of Lysozyme Addition on Hydroxycinnamic Acids and Volatile Phenols during Wine Fermentation

Fermentation, 2018
Most yeast and bacteria in wine are able to metabolize hydroxycinnamic acids into volatile phenols via enzyme-mediated decarboxylation. Our trials performed in wine and model systems suggest that lysozyme addition prior to fermentation affects both ...
Stephan Sommer, Pascal Wegmann-Herr, Michael Wacker, Ulrich Fischer   +3 more
doaj   +1 more source

2-(1,4-Dioxo-1,4-dihydro-2-naphthyl)-2-methylpropanoic acid [PDF]

, 2007
The sterically crowded title compound, C₁₄H₁₂O₄, crystallizes as centrosymmetric hydrogen-bonded dimers involving the carboxyl groups. The naphthoquinone ring system is folded by 11.5 (1)° about a vector joining the 1,4-C atoms, and the quinone O atoms ...
Dempster-Rivett, Kieran J., Denny, William A., Main, Lyndsay, Nicholson, Brian K.   +3 more
core   +2 more sources

Identification of Phenolic Acids and Changes in their Content during Fermentation and Ageing of White Wines Pošip and Rukatac

Food Technology and Biotechnology, 2002
Identification of phenolic acids was performed and changes in their content during the production of autochthonous Croatian white wines Pošip and Rukatac (Vitis vinifera, L.) were registered.
Tomislav Lovrić, Irena Budić-Leto
doaj  

Comparative metabolomic profiling and chemometric correlation of Salvia rosmarinus Spenn. and Origanum vulgare L. with antibacterial, antioxidant and anti-inflammatory activities

Scientific Reports
The Lamiaceae plants are recognized in folk medicine for their antibacterial and anti-inflammatory properties. This study reports the first MS-based metabolomics analysis, integrating with chemometrics to explore metabolome heterogeneity in Salvia ...
Alaa Y. Zakarya, Dalia M. Rasheed, Ayat M. Emad, Mohamed A. Farag, Zeinab M. Goda, Omnia Karem M. Riad, Sally T. K. Tohamy, Ahmed H. Elbanna   +7 more
doaj   +1 more source

The phenolic complex in flaxseed [PDF]

, 2008
Flaxseed is the richest plant source of the lignan secoisolariciresinol diglucoside (SDG). In flaxseed, SDG exists in an oligomeric structure with 3-hydroxy-3-methyl glutaric acid (HMGA) forming a phenolic complex together with p-coumaric acid and ...
Strandås, Christina
core  

Segregation of hydroxycinnamic acid esters mediating sweetpotato weevil resistance in storage roots of sweetpotato [PDF]

, 2017
Resistance to sweetpotato weevils, (Cylas spp.) has been identified in several sweetpotato (Ipomoea batatas) landraces from East Africa and shown to be conferred by hydroxycinnamic acids that occur on the surface of storage roots.
Andrade, Anyanga, Boerjan, Data, Grüneberg, Grüneberg, Heleno, Hyun, Jackson, Levin, Mao, Mohammed, Muyinza, Muyinza, Mwanga, Mwanga, Mwanga, Ni, Nottingham, Odongo, O’Reilly-Wapstra, Rolston, Sato, Scott, Smit, Snook, Stathers, Stathers, Stevenson, Uritani, Vogt, Xu, Yada   +32 more
core   +1 more source

Sensory quality of turnip greens and turnip tops grown in northwestern Spain [PDF]

, 2009
In Galicia (northwestern Spain), Brassica rapa var. rapa L. includes turnip greens and turnip tops as vegetable products. They are characterized by a particular sulfurous aroma, pungent flavor, and a bitter taste.
Cartea González, María Elena, Francisco Candeira, Marta, Romero, Ángeles, Velasco Pazos, Pablo, Vázquez, Lourdes   +4 more
core   +1 more source

Optimization of Green Sample Preparation for the Determination of Hydroxycinnamic Acids in Multi-Floral Honey Using Response Surface Methodology

Applied Sciences
Hydroxycinnamic acids are an essential phenolic group in honey that are related with its diverse health effects. Furthermore, they can be considered as potential biomarkers for botanical and geographical origin.
Konstantina Stavrou, Atalanti Christou, Vlasios Goulas   +2 more
doaj   +1 more source