Results 81 to 90 of about 5,014 (202)

Nutritional and sensory characteristics of local and hybrid East African Highland cooking bananas: Implications for breeding programs

JSFA reports, EarlyView.
Abstract Background Bananas (Musa species) are an important staple food and cash crop in many parts of the world. The East African Highland cooking bananas form the backbone of food security for millions of Ugandans. The demand for high quality cooking bananas is thus closely linked to their sensory characteristics (which drive consumer preference) and
Willy Nelson Kisenyi, Pricilla Marimo, Moses Matovu, Kephas Nowakunda, Ediriisa Mugampoza, Samuel Gafuma, Timothy Omara, Ivan Kiganda   +7 more
wiley   +1 more source

AN INVESTIGATION OF THE ACE INHIBITORY ACTIVITY, ANTIOXIDANT CAPACITY, AND PHYTOCHEMICAL CONSTITUENTS OF POLAR AND NON-POLAR EXTRACTS OF ZIZIPHUS JUJUBA FRUIT: STATISTICAL SCREENING THE MAIN COMPONENTS RESPONSIBLE FOR BIOACTIVITY

Herein, the angiotensin I-converting enzyme (ACE) inhibitory activity, antioxidant capacity, total polyphenol contents (TPC), and phytochemical profiles of polar and non-polar extracts of dried Ziziphus jujuba fruits were investigated, along with the ...
Yiğitkan, Serkan, Yıldız, Hilal, Fındık, Bahar Tuba, Yılmaz, Pelin Köseoğlu, Fındık, Bahar, Ertaş, Abdulselam, Birişçi, Esma   +6 more
core   +1 more source

Dielectric Spectroscopy of Palm Olein During Batch Deep Frying and Their Relation with Degradation Parameters [PDF]

, 2019
Total polar compounds (TPC) and free fatty acids (FFA) are important indicators in evaluating the quality of frying oil. Conventional methods to determine TPC and FFA are often time consuming, involved laboratory analyses which required skilled personnel
Hashim, Norhashila, Al-Khaled, Al-Fadhl Yahya Khaled, Ibrahim, Nur Ul Atikah, Jamaludin, Diyana, Diyana Jamaludin, Alfadhl Yahya Khaled, Samsuzana Abd Aziz, Abd Aziz, Samsuzana, Nur Ul Atikah Ibrahim, Norhashila Hashim   +9 more
core   +1 more source

Ferulic acid‐impregnated sodium alginate–pectin biopolymer film for active packaging and shelf‐life extension of potato chips

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study explores the development of active films incorporating ferulic acid (FA), a natural antioxidant, at concentrations of 0 (F1), 2.5 (F2), and 5 g L−1 (F3) into sodium alginate (SA; 13 g kg−1) and pectin (P; 10 g kg−1) matrix.
Shaik Sadiya, Venkata Giridhar Poosarla, Navyasri Nandavarapu, Aparna Ramadoss, Nagaveni Shivshetty   +4 more
wiley   +1 more source

Microencapsulation of bioactive compounds from peanut residues: stability study and application in yogurt

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Peanut skin, a byproduct of peanut processing, is a rich source of phenolic compounds (520.65 mgGAE (100 g)−1 d.b.) with strong antioxidant capacity, but which remains underutilized. The direct incorporation of phenolic extracts into dairy products is challenging, due to their instability during processing and storage and possible ...
Ana Carolina Tucumantel Ribeiro, Victor Waldemar Pinto, Jaqueline LS Cavalcante, Nathalia Almeida Costa, Bárbara M Lepaus, Juliana A Macedo, Patrícia Blumer ZR Sá, Sílvia Cristina Sobottka Rolim de Moura   +7 more
wiley   +1 more source

Antioxidant potential, total phenolic content and proposed structures of antioxidative chemical compounds from Curcuma longa leaves [PDF]

Nowadays, the importance of natural sources in modern medicine cannot be underestimated as they exhibit remarkable antioxidant properties and total phenolic content (TPC).
Daud, Shaari, Abdul Aziz, Noorshilawati, Harun, Aiza, Rila@Rella, Diana Afrina, Salim, Khairil Syazwan, Jamin, Syawal   +5 more
core  

RSM applied for optimization of deep-fat fried ripe plantain slices and study of oxidation kinetics of oil by a DSC and polar methods

, 2015
International audienceResponse surface methodology with Doehlert design was applied to optimize the frying of ripe plantain slices of Musa paradisiaca variety ``Harton''.
Pambou-tobi, Nadia, Linder, Michel, Arab-Tehrany, Elmira, Niamayoua, Rosalie Kama   +3 more
core   +1 more source

Quality profile determination of palm olein: potential markers for the detection of recycled cooking oils

International Journal of Food Properties, 2019
In this study, the safety and quality of commercial cooking oils were evaluated. The emphasis of this evaluation was on the presence of oxidation and polymerization products in fresh oils, although the analyses were often conducted on used frying fats ...
Yih Phing Khor, Biow Ing Sim, Faridah Abas, Oi Ming Lai, Yong Wang, Yonghua Wang, Chin Ping Tan   +6 more
doaj   +1 more source

Characterization of functional metabolites in broccoli by‐product using green extraction with supercritical fluids

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The present study aimed to valorize broccoli by‐products (leaves and stems) through the extraction of bioactive compounds using supercritical fluid extraction (SFE). The influence of broccoli variety, plant part and maturation stage on total phenolic content (TPC), antioxidant activity and antimicrobial properties was evaluated ...
Iris Gudiño, Rocío Casquete, María José Benito, María de Guía Córdoba, María Henar Prieto, Alberto Martín   +5 more
wiley   +1 more source

CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF OROBANCHE AEGYPTIACA PERS. N-HEXANE EXTRACT FROM GHARDAIA (ALGERIA)

Bulletin of Pharmaceutical Sciences. Assiut University
Orobanche aegyptiaca Pers. (Orobanchaceae family), commonly known as Egyptian broomrape, is a chlorophyll-free obligate root holoparasite used in traditional medicine worldwide, including Algeria, to treat various ailments.
Zineb Louail, Faiza Baali, Sofia Ayari-Guentri, Nadjette DJEMOUAI   +3 more
doaj   +1 more source