Results 31 to 40 of about 6,297,634 (260)

The Impact of Processing Parameters on the Content of Phenolic Compounds in New Gluten-Free Precooked Buckwheat Pasta

Molecules, 2019
Buckwheat is a generous source of phenolic compounds, vitamins and essential amino acids. This paper discusses the procedure of obtaining innovative gluten-free, precooked pastas from roasted buckwheat grains flour, a fertile source of natural ...
Anna Oniszczuk, Kamila Kasprzak, Agnieszka Wójtowicz, Tomasz Oniszczuk, Marta Olech   +4 more
doaj   +1 more source

Comparison of Phenolics and Phenolic Acid Profiles in Conjunction with Oxygen Radical Absorbing Capacity (ORAC) in Berries of Vaccinium arctostaphylos L. and V. myrtillus L.

Polish Journal of Food and Nutrition Sciences, 2016
Caucasian blueberry (Vaccinium arctostaphylos L.) and bilberry (V. myrtillus L.), both native to Turkey, were evaluated for their total phenolics (TP) and anthocyanin (TAC) contents.
Colak Nesrin, Torun Hülya, Gruz Jiri, Strnad Miroslav, Subrtova Michaela, Inceer Huseyin, Ayaz Faik Ahmet   +6 more
doaj   +1 more source

Individual Phenolic Acids in Distillery Stillage Inhibit Its Biomethanization

Energies, 2022
Polyphenols that are abundant in various organic wastes can inhibit anaerobic degradation of these wastes. This study investigated the effect of the concentration of individual phenolic acids (p-OH benzoic, vanillic, ferulic, sinapic, syringic, and p ...
Wioleta Mikucka, Magdalena Zielinska
doaj   +1 more source

Phenolic acids in kernels of different coloured-grain wheat genotypes

Plant, Soil and Environment, 2020
The content of free, conjugated and bound phenolic acids in 12 wheat (Triticum aestivum L.) genotypes of 4 different grain colours (standard red, yellow endosperm, purple pericarp and blue aleurone) from 2-year field trial was analysed in the present ...
Luboš Paznocht, Zora Kotíková, Barbora Burešová, Jaromír Lachman, Petr Martinek   +4 more
doaj   +1 more source

Phenolic Acids from Fungi

, 2023
For centuries, mushrooms have been worldwide appreciated not only for their culinary attributes, but also for their nutritional and therapeutic properties. Different species of mushrooms have been identified as sources of bioactive compounds, such as polysaccharides, proteoglycans, terpenes, phenolic compounds, and others.
Liberal, Ângela, Cardoso, Rossana V.C., Heleno, Sandrina A., Fernandes, Ângela, Barros, Lillian, Martins, Anabela   +5 more
openaire   +2 more sources

Effects of Phenolic Acids Produced from Food-Derived Flavonoids and Amino Acids by the Gut Microbiota on Health and Disease

Molecules
The gut microbiota metabolizes flavonoids, amino acids, dietary fiber, and other components of foods to produce a variety of gut microbiota-derived metabolites.
Yoshimitsu Kiriyama, Hiroshi Tokumaru, Hisayo Sadamoto, Suguru Kobayashi, Hiromi Nochi   +4 more
doaj   +1 more source

Phenolic acids and flavonoids profiles of commercial honey from different floral sources and geographic sources

International Journal of Food Properties, 2019
Honey is a natural sweetener produced by honey bees from the secretions of plants. Honey is well-known for its nutritional and medicinal values since prehistoric times.
Yi-Ching Cheung, Maninder Meenu, Xiaoming Yu, Baojun Xu   +3 more
semanticscholar   +1 more source

Phenolic Acids Composition of Fruit Extracts of Ber (Ziziphus mauritiana L., var. Golo Lemai) [PDF]

Pakistan Journal of Analytical & Environmental Chemistry, 2012
Fruits of Ziziphus mauritiana L. (ber) are consumed in fresh and dried/processed form in many countries across Asia including Pakistan. In the present study, we analyzed the composition of total phenolic acids (free, soluble-bound and insoluble-bound ...
Devanand L. Luthria, Muhammad Iqbal Bhanger, Ayaz Ali Memon, Najma Memon   +3 more
doaj  

Distribution of Phenolic Acids and Antioxidant Activities of Different Bran Fractions from Three Pigmented Wheat Varieties

Journal of Chemistry, 2018
Phenolic acid profiles and antioxidant activities of outer bran, coarse bran, and shorts from blue, black, and purple wheat were analyzed. Phenolic acids were mainly in the bound form in pigmented wheat bran fractions.
Jinli Zhang, Yan Ding, Haizhou Dong, Hanxue Hou, Xiansheng Zhang   +4 more
doaj   +1 more source

Phenolic acids in extracts obtained from the flowering herbs of Cirsium vulgare (Savi) Ten. growing in Poland

Acta Societatis Botanicorum Poloniae, 2013
In this work the phenolic acids in the methanol extract from the flowering herbs of Cirsium vulgare (Savi) Ten. growing in Poland were isolated and identified.
Małgorzata Kozyra, Kazimierz Głowniak
doaj   +1 more source