Results 81 to 90 of about 4,015 (180)

USE OF SEA BUCKTHORN FRUITS IN THE PASTRY MANUFACTURING

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2016
Different researches on optimizing the shelf life of pastries (gingerbread, sponge cakes) that are produced by adding sea buckthorn flour (2 - 4 % by weight of the flour used) are presented in this study.
RODICA A. STURZA, ALIONA A. GHENDOV-MOŞANU, OLGA I. DESEATNICOV, NATALIA F. SUHODOL   +3 more
doaj  

Sea buckthorn: A potential dietary supplement with multifaceted therapeutic activities

Intelligent Pharmacy
Sea buckthorn (Hippophae rhamnoides L.) is a plant with various nutritional and medicinal properties. It contains vitamins, carotenoids, polyphenols, fatty acids, and phytosterols, which have antioxidant, anticancer, anti-hyperlipidemic, anti-obesity ...
Roshan Kumar Dubey, Satyam Shukla, Vaishnavi Shukla, Sumit Singh   +3 more
doaj   +1 more source

Optimization of Sea Buckthorn Pomace Cornmeal Steamed Bread Formulation Using Response Surface Methodology and Its Quality Analysis

Shipin gongye ke-ji
In this study, the effects of corn flour content, sea buckthorn pomace, yeast dosage, and fermentation time on the sensory evaluation of steamed bread were investigated.
Peng ZENG, Yongping QIN, Dandan FANG, Lin CHEN   +3 more
doaj   +1 more source

Analysis of Volatile Components and Critical Nutritional Components of Sea Buckthorn Leaves and Alcohol-extracted Freeze-dried Powder

Shipin gongye ke-ji
To explore the differences in volatile substances and critical nutrients between sea buckthorn leaves and freeze-dried powder obtained by vacuum freeze-drying.
Luyao CHEN, Zhigang ZHANG, Guoliang XING, Jie WANG, Yujun YAO, Zhaolin LÜ   +5 more
doaj   +1 more source

Comprehensive Evaluation of Quality Characteristics and Processing Suitability of Different Varieties of Large-fruited Sea Buckthorn Juice from Xinjiang Using Multivariate Analysis Method

Shipin gongye ke-ji
This study assessed the quality characteristics juice and processing suitability of six varieties of large-fruited sea buckthorn juice from Xinjiang using gas chromatography-ion mobility spectroscopy (GC-IMS) and multivariate physicochemical analysis ...
Rong HAN, Yan MA, Yu AO, Ting ZHANG, Xintao MENG, Mingqiang XU, Yan PAN   +6 more
doaj   +1 more source

Preparation, Quality Analysis and Antioxidant Activity of Sea Buckthorn (Hippophae rhamnoides L.) Kombucha Beverage at Different Fermentation Temperatures

Foods
Sea buckthorn is a unique resource with high nutritional value. The objective of this study was to develop a novel kombucha beverage from sea buckthorn juice by means of inoculation with kombucha (Symbiotic Culture of Bacteria and Yeast, SCOBY).
Yichao Pei, Yuanju Zheng, Michael Yuen, Tina Yuen, Hywel Yuen, Qiang Peng   +5 more
doaj   +1 more source

Use in food of sea buckthorn

, 2018
Pòster
Capa Sahún, Marta, Universitat Autònoma de Barcelona. Facultat de Veterinària   +1 more
openaire   +1 more source

Removal of previously planted tree and shrub species and the impacts on the shallow groundwater chemistry of coastal dune systems in northern Ireland

Environmental and Sustainability Indicators
Nitrogen (N) input to naturally oligotrophic dune systems is a global issue. This study assessed the groundwater nitrogen impact of growing sea buckthorn, sea buckthorn and tree removal, a golf course and a small stream on two coastal sand dune systems ...
Debbie White, Paul Wilson, Mark Cooper, Daren Gooddy, Kyle Hunter, Rebecca Ní Chonchubhair   +5 more
doaj   +1 more source

INFLUENCE OF HABITAT CONDITIONS ON CHEMICAL COMPOSITION AND CONTENT OF ISOTOPES IN SEA BUCKTHORN (Hippophae rhamnoides L.) LEAVES

Acta Scientiarum Polonorum: Hortorum Cultus, 2017
The numerous publications on the positive impact of sea buckthorn and its products on human health con-cern mainly the fruits and seeds. However, there is little data relating to the properties of sea buckthorn leaves.
Anna Jaroszewska, Wioletta Biel, Anna Bojanowska-Czajka, Ryszard Wierzchnicki   +3 more
doaj  

OPTIMIZATION FOR ALCOHOL FERMENTATION CONDITIONS OF SEA BUCKTHORN PRESS RESIDUES USING RESPONSE SURFACE METHODOLOGY

Food and Environment Safety, 2019
Sea buckthorn (Hippophae rhamnoides L.) is a unique and valuable shrub cultivated all over the world. Food industry is the most important sector of use of the sea buckthorn, where it is used as a raw material to obtain functional food or food supplements.
Anca-Mihaela GÂTLAN, Gheorghe GUTT
doaj