Results 161 to 170 of about 2,003 (186)

Unveiling phenolic content, antibacterial, and antibiofilm potential of sacha inchi (<i>Plukenetia volubilis</i> L.) seed shell extracts against <i>Staphylococcus aureus</i>. [PDF]

PeerJ
Al-Hamoud GA, Amina M, Alrashoudi RH, Mateen A, Maqsood F, Al-Yousef HM.   +5 more
europepmc   +1 more source

The Evolution of Lipidomics during Oil Accumulation of Plukenetia volubilis Seeds. [PDF]

Plants (Basel)
Fu Y, Ou Q, Ye L, You H, Wang Z, Yi A, Wang J, Niu J.   +7 more
europepmc   +1 more source

Chocolate Ganaches: Formulation, Processing and Stability in View of the New Production Trends. [PDF]

Foods
Lapčíková B, Lapčík L, Valenta T, Neuwirth V.   +3 more
europepmc   +1 more source

Sacha Inchi (Plukenetia volubilis L.) Protein Hydrolysate as a New Ingredient of Functional Foods. [PDF]

Foods
Lemus-Conejo A, Villanueva-Lazo A, Martin ME, Millan F, Millan-Linares MC.   +4 more
europepmc   +1 more source

Amazon Fruits as Healthy Ingredients in Muscle Food Products: A Review. [PDF]

Foods
Rios-Mera JD, Arteaga H, Ruiz R, Saldaña E, Tello F.   +4 more
europepmc   +1 more source

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New bio‐epoxy from sacha inchi oil by epoxidation reaction

Journal of the American Oil Chemists' Society, 2022
AbstractSacha inchi oil with large amount of double bonds (DBs) in allylic positions and double‐allylic positions was converted to an epoxidized oil by using H2O2 as the reactant. The success of this modification process has been demonstrated by Fourier transform infrared spectroscopy and 1H‐NMR spectra.
Nguyen Thi Thuy, Vu Dinh Tien, Pham Ngoc Lan   +2 more
openaire   +1 more source

Physicochemical and sensory properties of Sacha Inchi oil‐functionalised stirred yogurt

International Journal of Food Science & Technology, 2023
SummaryIn this study, the effects of replacing the total milk fat by Sacha Inchi oil (SIO) at different concentrations (1.5, 2.5 and 3.5%w/w), on the physicochemical and sensory properties of stirred yogurts were investigated. Addition of SIO did not significant affect the yogurts fermentation processing, but significantly increased the pH‐value ...
Ruby‐Alejandra Villamil, Lilia‐Yadira Cortés, Luis‐Felipe Gutiérrez   +2 more
openaire   +1 more source

Chemical Characterization of Sacha Inchi (Plukenetia volubilis L.) Oil

Journal of Agricultural and Food Chemistry, 2011
A chemical characterization of the major components, namely, triacylglycerols (TAGs), polyphenols, and tocopherols in a Sacha inchi oil derived from cold pressing of the seed, is hereby reported. To tackle such a task, high-performance liquid chromatography in combination with photodiode array (PDA), fluorescence (RF), and mass spectrometry (MS ...
FANALI, CHIARA, DUGO, LAURA, CACCIOLA, FRANCESCO, BECCARIA, MARCO, Grasso, Simone, Dachà, Marina, DUGO, Paola, MONDELLO, Luigi   +7 more
openaire   +2 more sources