Journal of the Science of Food and Agriculture

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(1-3)(1-6)-β-Glucan-enriched materials from Lentinus edodes mushroom as a high-fibre and low-calorie flour substitute for baked foods
Journal of the Science of Food and Agriculture - Tập 91 Số 10 - Trang 1915-1919 - 2011
Ju-Young Kim, Seung Mi Lee, In Young Bae, Hyuk-Gu Park, Hyeon Gyu Lee, Suyong Lee
Wine clarification and protein removal by bentonite
Journal of the Science of Food and Agriculture - Tập 14 Số 10 - Trang 685-689 - 1963
B. C. Rankine, W. W. Emerson
AbstractAddition of bentonite to young wines is a normal clarifying procedure widely used in Australian winemaking. Flocculation is usually rapid but poor flocculation has been observed, particularly in wines which have been passed through a sodium cation‐exchange resin to prevent deposition of potassium bitartrate.The behaviour of bentonite in win...... hiện toàn bộ
The phenolic substances of manufactured tea. X.—the creaming down of tea liquors
Journal of the Science of Food and Agriculture - Tập 14 Số 10 - Trang 700-705 - 1963
E. A. H. Roberts
AbstractThe formation of a deposit, known in the tea trade as tea ‘cream’, when a black tea infusion ‘creams down’ on cooling is used by professional tea tasters as an indication of strength and briskness in the infusion. This ‘cream’ is essentially a complex of caffeine with theaflavins and thearubigins (polyphenol oxidation products that have been identified in s...... hiện toàn bộ
Beneficial effects of Allium sativum L. stem extract on lipid metabolism and antioxidant status in obese mice fed a high‐fat diet
Journal of the Science of Food and Agriculture - Tập 93 Số 11 - Trang 2749-2757 - 2013
Inhye Kim, Haeng‐Ran Kim, Jae Hyun Kim, Ae‐Son Om
AbstractBACKGROUNDThis study was designed to examine the potential health benefits of Allium sativum L. (garlic) stem extract (ASSE) on obesity and related disorders in high‐fat diet‐induced obese mice. Obese mice were orally admini...... hiện toàn bộ
Folate distribution during higher plant development
Journal of the Science of Food and Agriculture - Tập 81 Số 9 - Trang 835-841 - 2001
Bernadette Gambonnet, Samuel Jabrin, Stéphane Ravanel, Mirko Karan, Roland Douce, Fabrice Rebeillé
AbstractThe total folate content of various tissues from pea seedlings was determined using a microbiological assay. In the seed the bulk of folate was located in cotyledons, but the embryo, representing only 2% of the total seed fresh weight, had a folate concentration about three times higher. In the presence of sulphanilamide, an inhibitor of folate biosynthesis...... hiện toàn bộ
The mechanism of formation of gels from myosin molecules
Journal of the Science of Food and Agriculture - Tập 58 Số 1 - Trang 63-73 - 1992
Alan H. Sharp, Gerald Offer
AbstractHeat‐set myosin gels form the basis of the adhesive that binds particles of meat together in meat products. The manner in which a gel network is formed from myosin has been investigated by studying the aggregates produced when dilute solutions of rabbit skeletal myosin molecules in 0.6 M KCI, 20 mM potassium phosphate, pH 6.5, were heated at a single temper...... hiện toàn bộ
Effect of hot‐air drying on flavour compounds of bell peppers (Capsicum annuum)
Journal of the Science of Food and Agriculture - Tập 68 Số 3 - Trang 355-365 - 1995
Pieternel A. Luning, Truke Ebbenhorst‐Seller, Theo de Rijk, J.P. Roozen
AbstractThe influence of hot‐air drying on the composition of both volatile and non‐volatile flavour compounds of different Dutch bell pepper cultivars was investigated. Contents of glucose, fructose, ascorbic, citric, and oxalic acid decreased significantly after drying, while the levels of sucrose, malic, fumaric, and cis‐aconitic acid ...... hiện toàn bộ
Composition and health effects of phenolic compounds in hawthorn (Crataegus spp.) of different origins
Journal of the Science of Food and Agriculture - Tập 92 Số 8 - Trang 1578-1590 - 2012
Baoru Yang, Pengzhan Liu
AbstractEpicatechin, aglycons and glycosides of B‐type oligomeric procyanidins and flavonols, phenolic acids and C‐glycosyl flavones are the major groups of phenolic compounds in hawthorn (Crataegus spp). The total content of phenolic compounds is higher in the leaves and flowers than in the fruits. Procyanidins...... hiện toàn bộ
Red pericarp introgression lines derived from interspecific crosses of rice: physicochemical characteristics, antioxidative properties and phenolic content
Journal of the Science of Food and Agriculture - Tập 94 Số 14 - Trang 2912-2920 - 2014
Neerja Sharma, Rimaljeet Kaur, Gurjit Singh Mangat, Kuldeep Singh
AbstractBACKGROUNDAntioxidative properties and physicochemical characteristics of introgression lines (ILs) and their recurrent parents were analyzed. In addition, catalase (CAT) and superoxide dismutase (... hiện toàn bộ
High‐throughput micro plate assays for screening flavonoid content and DPPH‐scavenging activity in sorghum bran and flour
Journal of the Science of Food and Agriculture - Tập 92 Số 11 - Trang 2326-2331 - 2012
Thomas J. Herald, Priyadarshini Gadgil, Michael Tilley
AbstractBACKGROUND: Sorghum possesses phenolic compounds that are health‐promoting constituents of the grain. There are approximately 40 000 sorghum accessions, many of which have not been evaluated for the grain's health‐promoting potential. Conventional methods for measuring total phenolic content, flavonoid content and 2,2‐diphenyl‐1‐picry...... hiện toàn bộ
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