Impact of ball-milling time on the physical properties, bioactive compounds, and structural characteristics of onion peel powder
Tóm tắt
Từ khóa
Tài liệu tham khảo
Akter, 2010, Solvent effects on antioxidant properties of persimmon (Diospyros kaki L. cv. Daebong) seeds, International Journal of Food Science and Technology, 45, 2258, 10.1111/j.1365-2621.2010.02400.x
Block, 1985, The chemistry of garlic and onions, Scientific American, 252, 114, 10.1038/scientificamerican0385-114
Carr, 1965, Evaluating flow properties of solids, Chemical Engineering Journal, 72, 163
Chen, 2015, Physicochemical properties and adsorption of cholesterol by okra (Abelmoschus esculentus) powder, Food & Function, 6, 3728, 10.1039/C5FO00600G
Cherian, 2008, A novel method for the synthesis of cellulose nanofibril whiskers from banana fibers and characterization, Journal of Agricultural and Food Chemistry, 56, 5617, 10.1021/jf8003674
Eghdami, 2010, Determination of total phenolic and flavonoid contents in methanolic and aqueous extract of Achillea Millefolium, Journal of Organic Chemistry, 2, 81
Fernandez-Jalao, 2017, Influence of food matrix and high-pressure processing on onion flavonols and antioxidant activity during gastrointestinal digestion, Journal of Food Engineering, 213, 60, 10.1016/j.jfoodeng.2017.02.015
Hong, 2005, Effect of ultra-fine pulverization by wet processing on particle structure and physical properties of soybean dietary fiber, Journal of China Agricultural University, 10, 90
Huang, 2007, Effects of particle size reduction of insoluble fibres by micron technology on various caecal and faecal indices, Journal of the Science of Food and Agriculture, 88, 435, 10.1002/jsfa.3104
Hu, 2012, Effect of superfine grinding on quality and antioxidant property of fine green tea powders, Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 45, 8, 10.1016/j.lwt.2011.08.002
Jiang, 2018, Effects of peeling, drying temperature, and sodium metabisulfite treatment on physicochemical characteristics and antioxidant activities of Asian pear powders, Journal of Food Processing and Preservation, 42, 10.1111/jfpp.13526
Jongaroontaprangsee, 2014, Composition profiles and functional properties of dietary fiber powder from lime residues: Effects of pretreatment and drying methods, Drying Technology, 32, 484, 10.1080/07373937.2013.863781
Lakshmi, 2019, Quercetin mediated gold nanoclusters explored as a dual functional nanomaterial in anticancer and bio-imaging disciplines, Colloids and Surfaces B: Biointerfaces, 178, 230, 10.1016/j.colsurfb.2019.02.054
Leroy, 2007, The application of vegetable and fruit, and garden (VFG) waste compost in addition to cattle slurry in a silage maize monoculture; Effects on soil fauna and yield, European Journal of Soil Biology, 43, 91, 10.1016/j.ejsobi.2006.10.005
Liu, 2011, The effect of ball milling treatment on structure and porosity of maize starch granule, Innovative Food Science & Emerging Technologies, 12, 586, 10.1016/j.ifset.2011.06.009
Loh, 2015, Overview of milling techniques for improving the solubility of poorly water-soluble drugs, Asian Journal of Pharmaceutical Sciences, 10, 255, 10.1016/j.ajps.2014.12.006
Muttakin, 2015, Tailoring physicochemical and sensorial properties of defatted soybean flour using jet-milling technology, Food Chemistry, 187, 106, 10.1016/j.foodchem.2015.04.104
Phat, 2015, Characterization of Hericium erinaceum powders prepared by conventional roll milling and jet milling, Journal of Food Engineering, 145, 19, 10.1016/j.jfoodeng.2014.08.001
Rahmatia, 2019, Effects of different microwave intensity on the extraction yield and physicochemical properties of pectin from dragon fruit (Hylocereus polyrhizus) peels, Bioactive Carbohydrates and Dietary Fibre, 18, 100186, 10.1016/j.bcdf.2019.100186
Ramachandraiah, 2016, Evaluation of ball-milling time on the physicochemical and antioxidant properties of persimmon by-products powder, Innovative Food Science & Emerging Technologies, 37, 115, 10.1016/j.ifset.2016.08.005
Ramachandraiah, 2017, Impact of drying and micronization on the physicochemical properties and antioxidant activities of celery stalk, Journal of the Science of Food and Agriculture, 97, 4539, 10.1002/jsfa.8321
Rizlan, 2014, Process parameters optimization of silica sand nanoparticles production using low speed ball milling method, Chinese Journal of Engineering, 2014, 10.1155/2014/802459
Sahoo, 2011, Preparation and characterization of quercetin nanocrystals, Journal of Pharmaceutical Sciences, 100, 2379, 10.1002/jps.22446
Sangnark, 2003, Effect of particle sizes on functional properties of dietary fiber prepared from sugarcane bagasse, Food Chemistry, 80, 221, 10.1016/S0308-8146(02)00257-1
Sharma, 2015, Temperature-dependent studies on the total phenolics, flavonoids, antioxidant activities, and sugar content in six onion varieties, Journal of Food and Drug Analysis, 23, 243, 10.1016/j.jfda.2014.10.005
Singh, 2009, Polyphenolics from various extracts fractions of red onion (Allium cepa) peel with potent antioxidant and anti-mutagenic activities, Food and Chemical Toxicology, 47, 1161, 10.1016/j.fct.2009.02.004
Thaipong, 2006, Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts, Journal of Food Composition and Analysis, 19, 669, 10.1016/j.jfca.2006.01.003
Toba, 2013, Crystallization of cellulose microfibrils in wood cell wall by repeated dry and wet treatment, using x-ray diffraction technique, Cellulose, 20, 633, 10.1007/s10570-012-9853-7
Wang, 2007, Study of structural morphology of hemp fiber from the micro to the nanoscale, Applied Composite Materials, 14, 89, 10.1007/s10443-006-9032-9
Wen, 2017, Structural characteristics and functional properties of rice bran dietary fiber modified by enzymatic and enzyme-micronization treatments, Food Science and Technology, 75, 344
Yan, 2019, Effects of high hydrostatic pressure and superfine grinding treatment on physicochemical/functional properties of pear pomace and chemical composition of its soluble dietary fibre, Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 107, 171, 10.1016/j.lwt.2019.03.019
Ye, 2015, Effect of micronization on the physicochemical properties of insoluble dietary fiber from citrus (Citrus junos Sieb. ex Tanaka) pomace, Food Science and Technology International, 22, 246, 10.1177/1082013215593394
Yim, 2016, Physiochemical, nutritional and functional characterization of 10 different pear cultivars (Pyrus spp.), Journal of Applied Botany and Food Quality, 89, 73
Zhao, 2010, Surface characterization of ginger powder examined by x-ray photoelectron spectroscopy and scanning electron microscopy, Colloids and Surfaces B: Biointerfaces, 79, 494, 10.1016/j.colsurfb.2010.05.019
Zhao, 2009, Effect of superfine grinding on properties of ginger powder, Journal of Food Engineering, 91, 217, 10.1016/j.jfoodeng.2008.08.024
Zhao, 2018, Particle size of insoluble dietary fiber from rice bran affects its phenolic profile, bioaccessibility and functional properties, Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 87, 450, 10.1016/j.lwt.2017.09.016
Zhao, 2015, Effect of superfifine grinding on the physicochemical properties and antioxidant activity of red grape pomace powders, Powder Technology, 286, 838, 10.1016/j.powtec.2015.09.025