Food Science and Nutrition
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Microwave‐assisted extraction and ultrasound‐assisted extraction for recovering carotenoids from Gac peel and their effects on antioxidant capacity of the extractsAbstract The peel of Gac fruit (Momordica cochinchinensis Spreng.) contains high levels of bioactive compounds, especially carotenoids which possess significant antioxidant capacities. However, the peel of Gac is regarded as a waste from the production of carotenoid‐rich oil from Gac fruit. In this study, carotenoids of Gac peel were extra... ... hiện toàn bộ
Food Science and Nutrition - - 2018
Effects of maturity on physicochemical properties of G ac fruit (M omordica cochinchinensis S preng.)Abstract The aril around the seeds of G ac fruit is rich in fatty acids and carotenoids (lycopene and β ‐carotene). Understanding how these qualities are affected by fruit maturity at harvest may identify indices for quality assessment. Some physical and chemical properties of ... hiện toàn bộ
Food Science and Nutrition - Tập 4 Số 2 - Trang 305-314 - 2016
Microwave‐assisted extraction and ultrasound‐assisted extraction for recovering carotenoids from Gac peel and their effects on antioxidant capacity of the extractsAbstract The peel of Gac fruit (Momordica cochinchinensis Spreng.) contains high levels of bioactive compounds, especially carotenoids which possess significant antioxidant capacities. However, the peel of Gac is regarded as a waste from the production of carotenoid‐rich oil from Gac fruit. In this study, carotenoids of Gac peel were extra... ... hiện toàn bộ
Food Science and Nutrition - Tập 6 Số 1 - Trang 189-196 - 2018
Chất chống oxi hóa trong gạo: axit phenolic, flavonoid, anthocyanin, proanthocyanidin, tocopherol, tocotrienol, γ-oryzanol và axit phytic Dịch bởi AI Tóm tắt Các nghiên cứu dịch tễ học cho thấy rằng tỷ lệ mắc các bệnh mãn tính nhất định thấp ở những vùng tiêu thụ gạo trên thế giới có thể liên quan đến hàm lượng hợp chất chống oxi hóa có trong gạo. Các phân tử có hoạt tính chống oxi hóa có trong gạo bao gồm axit phenolic, flavonoid, anthocyanin, proanthocyanidin, tocopherol, tocotrienol, γ... hiện toàn bộ
Food Science and Nutrition - Tập 2 Số 2 - Trang 75-104 - 2014
Hydrolytic enzymes and their directly and indirectly effects on gluten and dough properties: An extensive reviewAbstract Poor water solubility, emulsifying, and foaming properties of gluten protein have limited its applications. Gluten is structured by covalent (disulfide bonds) and noncovalent bonds (hydrogen bonds, ionic bonds, hydrophobic bonds) which prone to alteration by various treatments. Enzyme modification has the ability to alter certain properties of gluten and co... ... hiện toàn bộ
Food Science and Nutrition - Tập 9 Số 7 - Trang 3988-4006 - 2021
Hydrolyzation of mogrosides: Immobilized β‐glucosidase for mogrosides deglycosylation from Lo Han KuoAbstract An immobilized enzyme system for bioconversion of Lo Han Kuo (LHK ) mogrosides was established. β‐Glucosidase which was covalently immobilized onto the glass spheres exhibited a significant bioconversion efficiency from pNPG to pnitroph... ... hiện toàn bộ
Food Science and Nutrition - Tập 7 Số 2 - Trang 834-843 - 2019
Optimized ultrasonic‐assisted extraction of papaya seed oil from Hainan/Eksotika varietyAbstract Hainan/Eksotika papaya is a popular cultivated plant in Hainan Island, China. Papaya seed oil (PSO) contains functional compounds with good antioxidant activity, especially monounsaturated fatty acids. In this work, the ultrasound‐assisted extraction (UAE) of PSO was optimized using response surface methodology. It was found that the optimal extraction perf... ... hiện toàn bộ
Food Science and Nutrition - Tập 7 Số 8 - Trang 2692-2701 - 2019
Degree of hydrolysis, functional and antioxidant properties of protein hydrolysates from Grass Turtle (Chinemys reevesii) as influenced by enzymatic hydrolysis conditionsAbstract Grass turtle muscle was hydrolyzed with papain enzyme to produce protein hydrolysate (PH) and the degree of hydrolysis (DH) was determined. Under optimal conditions, the highest DH was 19.52% and the yield was recorded as 17.26%. Protein content of the hydrolysates was ranged from 73.35% to 76.63%. Total amino acids were more than 96.77% for each PH. The PH... ... hiện toàn bộ
Food Science and Nutrition - Tập 9 Số 8 - Trang 4031-4047 - 2021
Chemical characterization of commercial liquid smoke productsAbstract The objective of this study was to determine important chemical characteristics of a full‐strength liquid smoke, Code 10‐Poly, and three refined liquid smoke products (AM‐3, AM‐10 and 1291) commercially available (Kerry Ingredients and Flavors, Monterey, TN). The pH of the products were significantly different (P < 0.05) and ra... ... hiện toàn bộ
Food Science and Nutrition - Tập 1 Số 1 - Trang 102-115 - 2013
Bioactive compounds, antioxidant and antimicrobial activities of Arum maculatum leaves extracts as affected by various solvents and extraction methodsAbstract The different species of Arum maculatum plant can be found in all over the world, and a wide range of medicinal applications has been mentioned for them. Thus, it can also be valued as a source of natural compounds with antioxidant and antimicrobial activities. In this study, the effect of solvents (water, ethanol, ethanol:water (... ... hiện toàn bộ
Food Science and Nutrition - Tập 7 Số 2 - Trang 465-475 - 2019
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