Results 71 to 80 of about 262 (126)

Green synthesis of silver nanoparticles and their bioactivities

Mongolian Journal of Chemistry
Silver nanoparticles (AgNPs) were synthesized using aqueous extracts from three Mongolian wild berries: blueberry (Vaccinium uliginosum), lingonberry (Vaccinium vitis-idaea), and sea buckthorn berry (Hippophae rhamnoides).
Bolor Tsolmon, Tsetseg-Erdene Tseveglkhasuren, Nasantogtokh Oyunchimeg, Suvdmaa Tuvaanjav, Sarangerel Oidovsambuu   +4 more
doaj   +1 more source

Mapping resource use over a Russian landscape: an integrated look at harvesting of a non-timber forest product in central Kamchatka

Environmental Research Letters, 2013
Small-scale resource use became an important adaptive mechanism in remote logging communities in Russia at the onset of the post-Soviet period in 1991. We focused on harvesting of a non-timber forest product, lingonberry ( Vaccinium vitis-idaea ), in the
Stephanie K Hitztaler, Kathleen M Bergen
doaj   +1 more source

Malolactic fermentation in lingonberry juice and its use as a preservative

Food Microbiology
Lingonberry is a common wild berry that is often sold as jams and beverages. It naturally contains high amounts of the weak acid preservative benzoic acid making it an interesting ingredient for shelf-life extension. Despite this, their use as a raw ingredient is limited by the inherently intense sour taste.
Martina K. Bergentall, Jun Niimi, Ingela Persson, Emeline Calmet, Dorine As, Alexander Plovie, Loredana Malafronte, Petter Melin   +7 more
openaire   +3 more sources

Genetic Diversity, Antioxidant Activities, and Anthocyanin Contents in Lingonberry

International Journal of Fruit Science, 2009
Lingonberry (Vaccinium vitis-idaea L.) wild clones and cultivars were assessed for antioxidant activities, anthocyanin content, and for genetic variability using inter-simple sequence repeat (ISSR) markers. Four ISSR primers generated 113 polymorphic bands in 34 clones and eight cultivars.
Samir C. Debnath, Mathilde Sion
openaire   +1 more source

THE INFLUENCE OF INULIN AND PSYLLIUM ADDITION TO ICE-CREAM AND ITS EFFECTS ON THE SENSORIAL PROPERTIES

Food and Environment Safety, 2018
The objective of this research was to investigate the effect of substituting fructose by different levels of inulin (3 and 6%) and the addition of psyllium fibers (3 and 6%) on the quality attributes of lingonberry ice cream.
Ana LEAHU, Cristina GHINEA, Cristina DAMIAN   +2 more
doaj  

The chemical composition, antioxidant activity and α-glucosidase inhibitory activity of water-extractable polysaccharide conjugates from northern Manitoba lingonberry

Cogent Food & Agriculture, 2015
Lingonberry (Vaccinium vitis-idaea L.) is a small northern fruit that has been harvested historically by native North Americans and Northern Europeans. These berries have been traditionally consumed as food and for medicinal use.
Kelly A. Ross, David Godfrey, Lana Fukumoto   +2 more
doaj   +1 more source

Prebiotic potential of enzymatically modified lingonberry polyphenols

Pharmacia
In the present study, enzymatic glycosylation of polyphenolic compounds obtained from fruits of Vaccinium vitis-idaea L. (lingonberries) was performed. The individual components were identified by HPTLC and HPLC analysis. Fructosyltransferase – levansucrase L17 (FTF) was used for glycosylation purposes.
Diana Karcheva-Bahchevanska, Niko Benbassat, Mariana Nikolova, Kalin Ivanov, Tonka Vasileva, Ilia Iliev   +5 more
openaire   +4 more sources

The Effect of Fermented Lingonberry Spray on Oral Health—A Pilot Study

Dentistry Journal
Background/Objectives: A fermented lingonberry juice spray (FLJ spray) was developed from lingonberry (Vaccinium vitis idaea L.) juice as a natural adjunct for oral health. It has a low sugar content and contains naturally occurring phenolic compounds to decrease oral microbial burden, inflammation, and dry mouth symptoms.
Hanna Lähteenmäki, Leo Pärnänen, Ismo T. Räisänen, Marjut Sakko, Pirjo Pärnänen, Timo Sorsa   +5 more
openaire   +2 more sources

Preparation and ultrahigh-resolution mass spectrometry-based profiling of phenolic extracts from the pomace of cultivated and wild berries

Food Chemistry Advances
Berry pomace represents an underutilized source of bioactive polyphenols with antioxidant and anti-inflammatory properties. In this study, polyphenol-rich extracts were obtained from the pomaces of four wild and eight cultivated berry species, and their ...
Jie Guo, Ghulam Murtaza, Marko Mäkinen, Janne Jänis   +3 more
doaj   +1 more source

Lingonberry

, 2013
openaire   +1 more source