Results 81 to 90 of about 7,448 (206)
Food Science &Nutrition, Volume 12, Issue 8, Page 5882-5889, August 2024.Focused on the valorization of carrot leaves, Daucus carota L. because of their high amount of ascorbic acid (AA), phenolic compounds, and the related antioxidant activity. Carrot leave is a promising source of functional constituents, including vitamin C. MW‐IR technique has been demonstrated as a superior method for drying carrot leaves.
Merve Seçil Bardakçi +2 more
wiley +1 more source
The Indian Journal of Agricultural Sciences, 2014 The objective of our study was to know the differences in expression of total protein, total phenol, peroxidase and polyphenoloxidase activities in self-defense in plant tissues against rice blast diseases. The activities of these compounds were studied
P D THONGBAM +3 more
doaj +1 more source
Biochemical composition and oxidative enzyme activities in cupuaçú (Theobroma grandiflorum L.) leaves as infected by Crinipellis perniciosa. [PDF]
, 2014 Resumo ...
CONCEIÇÃO, H. E. O. da +3 more
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Small RNA Profile in Moso Bamboo Root and Leaf Obtained by High Definition Adapters [PDF]
, 2014 Moso bamboo (Phyllostachy heterocycla cv. pubescens L.) is an economically important fast-growing tree. In order to gain better understanding of gene expression regulation in this important species we used next generation sequencing to profile small RNAs
A Kozomara +57 more
core +3 more sources
Journal of Food Science, Volume 89, Issue 7, Page 4312-4330, July 2024.Abstract The aim of this experiment was to investigate the effect of storage temperature and pH on phenolic compounds of Phyllanthus emblica juice. Juice was stored at different temperatures and pH for 15 days and sampled on 2‐day intervals. The browning index (BI, ABS420 nm), pH, centrifugal precipitation rate (CPR), and phenolic compounds were ...
Xiaomei Long +7 more
wiley +1 more source
Food Frontiers, Volume 5, Issue 3, Page 1188-1211, May 2024.The processing technologies applied in the modification of black soybean accompanied by the development of black soybean‐based food products were summarized. Abstract Owing to concerns about animal proteins, resource limitations, and population growth, there is growing interest in exploring soybeans as animal protein alternatives to fulfill consumption
Shiyu Li +6 more
wiley +1 more source
Изменение активности полифенолоксидазы, аскорбиноксидазы и пероксидазы в процессе хранения яблок [PDF]
, 2011 Для производства готовых пищевых продуктов длительного хранения необходимо учитывать характер протекающих в исходном сырье биологических процессов, существенная роль в которых принадлежит ферментам.
Егорова, Зинаида Евгеньевна +1 more
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Effect of carrot puree edible films on quality preservation of fresh-cut carrots [PDF]
, 2015 peer-reviewedFinancial support from the high level talent fund of Henan University of Technology Science and Technology (No. 2012BS024) is gratefully acknowledged.The effect of edible films based on carrot puree, chitosan, corn starch, gelatin, glycerol ...
Kong, D. +3 more
core +1 more source
Food Frontiers, Volume 5, Issue 2, Page 350-391, March 2024.The inevitable drawbacks of petrochemical polymer‐based packaging have urged scientists to develop novel packaging materials from nature‐inspired biopolymers. Due to their biodegradability, non‐toxicity, film‐forming ability, and barrier properties versus gasses/aroma, polysaccharides have been increasingly valued in developing food packaging materials
Hadis Rostamabadi +10 more
wiley +1 more source
Polyphenoloxidase from Starfruit (Averrhoa carambola, L.) I [PDF]
, 1986 Polyphenoloxidase (PPO) was z50lated from starfruit (Averrhoa carambola, L.) and purified by acetone precipitation and dialysis. The optimum pH for the aCl}tone purified PPO catalysed oxidation of catechol was found to be pH 7.2 Heat 'inactivation ...
Augustin, M. A. +2 more
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