Journal of the Science of Food and Agriculture

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Decalepis hamiltonii roots boost antioxidant status of rat liver and brain
Journal of the Science of Food and Agriculture - Tập 89 Số 14 - Trang 2461-2466 - 2009
Anup Srivastava, T. Shivanandappa
AbstractBACKGROUND: Roots of Decalepis hamiltonii are traditionally consumed as pickles and juice for their health benefits. We have earlier demonstrated the antioxidant property of the root extract and identified the constituent antioxidant molecules.RESULTS: This paper repor...... hiện toàn bộ
Extractable phosphorus related to forms of phosphorus and other soil properties
Journal of the Science of Food and Agriculture - Tập 23 Số 12 - Trang 1425-1433 - 1972
Matt K. John
AbstractThe soil P extracted by Olsen's, Bray's P‐1, Morgan's, North Carolina, 0.01M‐CaCl2, acidic N‐ammonium acetate and isotopic‐exchange methods of determining available P were related to the forms of soil P and to other soil properties. Correlations between soil tests were higher when both test values were well correlated with a common P fo...... hiện toàn bộ
The photometric determination of phosphorus in fertilizers using the phosphovanado‐molybdate complex
Journal of the Science of Food and Agriculture - Tập 1 Số 6 - Trang 172-173 - 1950
W.C. Hanson
AbstractThis rapid method makes use of the stable yellow colour complex developed when an excess of a molybdate solution is added to an acidified solution of a vanadate and an orthophosphate; all three reagents required can be used in a composite solution. Details for the determination of water‐soluble and total phosphate are given using the Spekker photoelectric a...... hiện toàn bộ
(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
Antibacterial potential of Swiss honeys and characterisation of their bee‐derived bioactive compounds
Journal of the Science of Food and Agriculture - Tập 100 Số 1 - Trang 335-342 - 2020
Jana Godočı́ková, Veronika Bugárová, Christina Kast, V. Majtán, Juraj Majtán
AbstractBACKGROUNDAntibacterial activity of honey is not only crucial characteristic in selection of honey for medical usage but also an important honey quality marker. The aim of the study was to characterise the antibacterial potential of 29 honey samples representing the main types of multi‐floral blossom and honeydew honeys pr...... hiện toàn bộ
Effect of shading intensity on morphological and color traits and on chemical components of new tea (Camellia sinensis L.) shoots under direct covering cultivation
Journal of the Science of Food and Agriculture - Tập 98 Số 15 - Trang 5666-5676 - 2018
Tomohito Sano, Hideki Horie, Akiko Matsunaga, Yuhei Hirono
AbstractBACKGROUNDUse of covering cultivation to shade tea (Camellia sinensis L.) trees to produce high‐quality, high‐priced green tea has recently increased in Japan. Knowledge of shading effects on morphological and color traits and on chemi...... 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
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
Studies on the formation and composition of ‘cream’ in tea infusions
Journal of the Science of Food and Agriculture - Tập 19 Số 9 - Trang 530-534 - 1968
R. F. Smith
AbstractTea ‘cream’ is a finely‐divided suspension of insoluble particles that forms when a strong infusion of black tea cools. This study not only confirms that the principal constituents of ‘cream’ are theaflavins, thearubigins and caffeine, but shows that ‘cream’ also contains smaller amounts of other flavonoids, non‐caffeine nitrogen compounds, chlorophyll, and...... hiện toàn bộ
The solubility of tea cream
Journal of the Science of Food and Agriculture - Tập 26 Số 4 - Trang 455-463 - 1975
Paul Rutter, G. Stainsby
AbstractThe heterogeneous nature of tea cream, with regard to solubility, is shown. A simple three‐component system enables some of the observed cream characteristics to be explained. Suggestions are made concerning the compositions of these components and a model for the formation of cream particles, from a hot infusion, is proposed. Extraction of leaf tea with co...... hiện toàn bộ
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