搜索结果: 1-15 共查到“食品科学技术 antioxidants”相关记录16条 . 查询时间(0.093 秒)
Utilization of Egyptian Tomato Waste as a Potential Source of Natural Antioxidants Using Solvents, Microwave and Ultrasound Extraction Methods
Egyptian Tomato Waste Natural Antioxidants
2016/6/2
This study was conducted to access the extraction yield of antioxidant and their activity from Egyptian tomato waste. Conventional and novel assisted extraction methods (ultrasound and microwave) usin...
Impact of Chemical and Physical Properties on the Ability of Antioxidants to Inhibit Lipid Oxidation in Foods
Impact of Chemical Physical Properties
2014/10/22
Lipid oxidation is a major problem in foods resulting in alteration of texture, appearance, off flavors, aroma and decreased nutritional quality. The ability of compounds to inhibit lipid oxidation in...
Effect of natural antioxidants on the colour and lipid stability of paprika salami
video image analysis dried sausage oxidation rosemary lycopene
2014/2/24
The typical red colour of paprika salamis is a very important quality attribute but it is also very susceptible to oxidation. Rosemary extracts and lycopene appear to be efficient antioxidants for dry...
Effect of Sunning as Post Harvest Treatment for Insect Pests on Antioxidants and Physicochemical Properties of Date Fruit
Post Harvest Treatment Antioxidants and Physicochemical Properties
2016/6/1
Date fruit from three date palm (Phoenix dactylifera) cultivars namely Khalas, Shiashy and Rizez were selected for study. Freshly harvested date fruit is prone to insect-pest infestation. It is, there...
Dietary intake of antioxidants in the Czech RepublicDietary
food antioxidant capacity extractable antioxidants FRAP (ferric reducing antioxidant potential)
2014/2/25
The intake of extractable antioxidants in theCzech Republicwas studied using the FRAP (ferric reducing antioxidant potential) method applied to water-methanol extracts. The daily intake of these antio...
Antioxidant capacity and antioxidants of strawberry, blackberry, and raspberry leaves
DPPH Folin-Ciocalteau method Fragaria vesca Rubus fructicosus Rubus ideaus FRAP HPLC ORAC
2014/2/25
The total phenolic content (Folin-Ciocalteu method), free radical scavenging ability expressed as DPPH value, ferric reducing antioxidant capacity (FRAP), and oxygen radical absorbance capacity (ORAC)...
The effect of natural antioxidants on the colour of dried/cooked sausages
video image analysis dried sausage colour oxidation rosemary
2014/2/27
The colour changes caused by haem pigment oxidation were evaluated in the slices of dried sausages. To slow down these unwanted changes, several colourants and extracts from spices (rosemary, allspice...
Contents of major phenolic and flavonoid antioxidants in selected Czech honey
antioxidants kinds of honey total polyphenols phenolic acids, flavonoids 3',4'-dihydroxyflavones and flavonols chrysin ferulic acid GC-MS HPLC-DAD
2014/2/27
The chemical constitution of antioxidants contained in honey is derived from its origin. Forty honey samples (harvest 2006), which came from various locations of the Czech Republic and varied in their...
Cooking Loss of Major Onion Antioxidants and the Comparison of Onion Soups Prepared in Different Ways
onion Allium cepa onion soup antioxidants
2009/6/18
After sautéing or frying onions as a first procedure in making onion soup, major onion antioxidants (quercetin 4′-glucoside and quercetin 3,4′-diglucoside) remained mostly intact. In the onion soup pr...
Extraction of Antioxidants in Sweetpotato Waste Powder with Supercritical Carbon Dioxide
sweetpotato waste powder
2009/6/17
The application of supercritical carbon dioxide (SC-CO2) extraction to waste powder derived from sweetpotato roots with orange flesh in a food processing factory was examined. The contents of antioxid...
Production of Antioxidants by Marasmiellus sp. Via Solid Substrate Fermentation
Antioxidants by Marasmiellus Solid Substrate Fermentation
2016/5/31
This study was aimed to evaluate the antioxidant properties of methanol extracts of fermented substrates optimised for antioxidant production by Marasmiellus sp. KUM 50061 mycelial biomass. Extract of...
Carob Pods（Ceratonia siliqua L.）as a Source of Polyphenolic Antioxidants
antioxidants antiradical activity carobs
2009/3/18
The possibility of utilising chopped and deseeded carob pods (kibbles) as a source of polyphenolic antioxidants was examined by performing extractions with various solvent systems, in order to evaluat...
Natural Micronised Clinoptilolite and Clinoptilolite Mixtures with Urtica dioica L. Extract as Possible Antioxidants
clinoptilolite Urtica dioica L. antioxidant capacity
2009/3/17
In this study the in vivo effect of natural micronised clinoptilolite and clinoptilolite forte (clinoptilolite + 40 % extract of pulverised dried leaves of Urtica dioica L.) on the lipid peroxidation ...
Production of Antioxidants by Marasmiellus sp. Via Solid Substrate Fermentation
Antioxidants Marasmiellus sp. Solid Substrate Fermentation
2009/1/21
This study was aimed to evaluate the antioxidant properties of methanol extracts of fermented substrates optimised for antioxidant production by Marasmiellus sp. KUM 50061 mycelial biomass. Extract of...
Effects of Nonthermal Processes on the Inactivation of Microorganisms and Antioxidants in Minimally Processed Vegetables
cut vegetable nonthermal treatment carbon dioxide chlorine dioxide pulsed xenon
2010/3/5
Effects of several nonthermal disinfection processes, including high pressure carbon dioxide treatment (HCT), gaseous chlorine dioxide treatment (GCT) and pulsed xenon treatment (PXT), on the inactiva...