Journal of the Science of Food and Agriculture
SCIE-ISI SCOPUS (1950-2023)
1097-0010
0022-5142
Anh Quốc
Cơ quản chủ quản: WILEY , John Wiley and Sons Ltd
Lĩnh vực:
Food ScienceNutrition and DieteticsBiotechnologyAgronomy and Crop Science
Các bài báo tiêu biểu
Các hợp chất phenolic trong Prunus domestica. I.—Phân tích định lượng các hợp chất phenolic Dịch bởi AI Tóm tắt Các phương pháp để phân tích định lượng anthocyanin, leuco‐anthocyanins, flavanol và tổng phenol trong chiết xuất mô thực vật được xem xét một cách có phê phán và các điều chỉnh phù hợp của các phương pháp hiện có được mô tả.
Tập 10 Số 1 - Trang 63-68 - 1959
#anthocyanin #leuco-anthocyanins #flavanol #phenol #chiết xuất mô thực vật #phân tích định lượng
Phenolic compounds and related enzymes as determinants of quality in fruits and vegetablesAbstract Phenolic secondary metabolites play an important role in plant‐derived food quality, as they affect quality characteristics such as appearance, flavour and health‐promoting properties. Their content in foods is affected by many factors that influence phenolic stability, biosynthesis and degradation. In terms of their biosynthesis the key enzyme phenylalanin... ... hiện toàn bộ
Tập 81 Số 9 - Trang 853-876 - 2001
Sensitive method for the rapid determination of phytate in cereals and cereal productsAbstract A rapid method is described for the colorimetric determination of 1.5–15 μg phytate phosphorus in concentrations as low as 3 μg ml−1 in extracts of cereal grains and cereal products. The phytic acid is precipitated with an acidic iron‐III‐solution of known iron content. The decrease of iron in the supernatant is a measure for the phytic...
Tập 34 Số 12 - Trang 1423-1426 - 1983
Unravelling the conundrum of tannins in animal nutrition and healthAbstract This paper examines the nutritional and veterinary effects of tannins on ruminants and makes some comparisons with non‐ruminants. Tannin chemistry per se is not covered and readers are referred to several excellent reviews instead: (a) Okuda T et al. Heterocycles 30:1195–1218 (... ... hiện toàn bộ
Tập 86 Số 13 - Trang 2010-2037 - 2006
Role of mineral nutrition in minimizing cadmium accumulation by plantsAbstract Cadmium (Cd) is a highly toxic heavy metal for both plants and animals. The presence of Cd in agricultural soils is of great concern regarding its entry into the food chain. Cadmium enters into the soil–plant environment mainly through anthropogenic activities. Compounds of Cd are more soluble than other heavy metals, so it is more available and readily tak... ... hiện toàn bộ
Tập 90 Số 6 - Trang 925-937 - 2010
The origin of ethylphenols in winesAbstract Ethylphenols are important aromatic compounds of red wines. These compounds are formed in wines by some yeast species belonging to the genus Brettanomyces/Dekkera in the presence of hydroxycinnamic acids. These volatile phenols are responsible for the ‘phenolic’, ‘animal’ and ‘stable’ off‐odours found in certain red wines. The res... ... hiện toàn bộ
Tập 60 Số 2 - Trang 165-178 - 1992
A cold shortening effect in beef musclesAbstract Isolated fresh beef muscles have been found to shorten more at 2° than at 37°. Minimum shortening occurs in the temperature region of 14–19°. At higher temperatures shortening coincides with the onset of rigor mortis but at low temperatures it begins rapidly and usually immediately. This shortening is reversible. Three different beef muscles show this effec...
Tập 14 Số 11 - Trang 787-793 - 1963
Flavor quality of fruits and vegetablesAbstract Fruits and vegetables are important sources of vitamins, minerals, dietary fiber, and antioxidants. The relative contribution of each commodity to human health and wellness depends upon its nutritive value and per capita consumption; the latter is greatly influenced by consumer preferences and degree of satisfaction from eating the fruit or vegetable. Flavo... ... hiện toàn bộ
Tập 88 Số 11 - Trang 1863-1868 - 2008
A gel consistency test for eating quality of riceAbstract A rapid, simple test, complementary to the test for amylose content, was developed based on the consistency of a cold 4.4% milled‐rice paste in 0.20 N ‐KOH. Consistency is measured by the length in a test tube of the cold gel held horizontally for 0.5 or 1 h. The consistency values are correlated with amylograph setback viscosity and can d... ... hiện toàn bộ
Tập 24 Số 12 - Trang 1589-1594 - 1973