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
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 reports the effect of multiple‐dose
(7, 15, and 30 days) treatment of Decalepis hamiltonii aqueous root extract
(DHA) (50 and 10...
Submerged fermentation of Ginkgo biloba seed powder using Eurotium cristatum for the development of ginkgo seeds fermented products
Journal of the Science of Food and Agriculture - Tập 101 Số 5 - Trang 1782-1791 - 2021
AbstractBACKGROUNDGinkgo biloba seeds are well known for the significant
curative effects on relieving cough and asthma. However, the development of
products from ginkgo seeds still falls behind at present, resulting in a great
waste of ginkgo seeds' resource. In this work, submerged fermentation of ginkgo
seed powder using Eurotium cristatum was studied to investigate its feasibility
as a new pro...
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
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 form, thereby indicating their similarity
in selective d...
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
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 absorptiometer.
Results agree with...
(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
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
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 produced in Switzerland. Antibacterial activity
against Staphylococcus...
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
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
chemical components of new tea shoots is important for product quality and
productivity. We assessed these traits of tea shoots and their relationships
under cove...
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
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 soluble constituents
of black tea)...
Wine clarification and protein removal by bentonite
Journal of the Science of Food and Agriculture - Tập 14 Số 10 - Trang 685-689 - 1963
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 wines treated by cation‐exchange resin
was examined i...
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
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 inorganic
material; all of which...
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