Nutrients

Effect of Extraction Solvent on Total Phenolic Content, Total Flavonoid Content, and Antioxidant Activities of Algerian Pomace Olive Oil

0
No votes yet
Your rating: None

 

Authors: 
R. Ferhat
Authors: 
A. Lekbir
Authors: 
H. Ouadah
Authors: 
M.A. Kahoul
Authors: 
L. Khlalfa
Authors: 
S. Laroui
Authors: 
O. Alloui-Lombarkia
Publisher: 
International Food Research Journal
Year: 
2017

Optimization of Roasting Time and Temperature for Brewed Hararghe Coffee (Coffea Arabica L.) Using Central Composite Design

0
No votes yet
Your rating: None

 

Authors: 
A. Anisa
Authors: 
W.K. Solomon
Authors: 
A. Solomon
Publisher: 
International Food Research Journal
Year: 
2017

Influencia de La Materia Prima para La Elaboración de Jugo de Manzana en La Síntesis de Polifenoloxidasa y Compuestos de Sabor

0
No votes yet
Your rating: None

 

Authors: 
Yazmín Arleth Guillén Ramos
Authors: 
Mirna Villegas Pérez
Authors: 
Guadalupe Isela Olivas Orozco
Authors: 
Loreto Robles Hernández
Authors: 
Ana Cecilia González Franco
Authors: 
Abelardo Núñez Barrios
Authors: 
Nora Aideé Salas Salazar
Publisher: 
Interciencia
Year: 
2017

Evaluation of in vitro Antioxidant Activities of Lemon Juice for Safety Assessment

0
No votes yet
Your rating: None

 

Authors: 
Mannan Hajimahmoodi
Authors: 
Maliheh Aliabadipoor
Authors: 
Ghazaleh Moghaddam
Authors: 
Naficeh Sadeghi
Authors: 
Mohammad Reza Oveisi
Authors: 
Behrooz Jannat
Publisher: 
American Journal of Food Technology
Year: 
2012

Effective Jam Preparations from Watermelon Waste

0
No votes yet
Your rating: None

 

Authors: 
A.M. Souad
Authors: 
P. Jamal
Authors: 
K. S. Olorunnisola
Publisher: 
International Food Research Journal
Year: 
2012

Extraction of Volatile Compounds from ‘Nam Dok Mai’ and ‘Maha Chanok’ Mangoes

0
No votes yet
Your rating: None

 

Authors: 
N. Laohaprasit
Authors: 
R.K. Kukreja
Authors: 
A. Arunrat
Publisher: 
International Food Research Journal
Year: 
2012

Total Phenolic Content and In Vitro Antioxidant Activity of Vigna sinensis

0
No votes yet
Your rating: None

 

Authors: 
S. Emynur Shafekh
Authors: 
R Mohd Adzim Khalili
Authors: 
C.C.W. Catherine
Authors: 
Z.A. Siti Syakiroh
Authors: 
A. Ummu Habibah
Authors: 
A.H. Norhayati
Authors: 
M.Y. Nor Farhanah
Authors: 
Z. Noor Husna
Authors: 
M.B. Siti Nafizah
Authors: 
M. Azlina
Authors: 
A.R. Noor Shahhida Sazura
Authors: 
A.L. Ahmad Zubaidi
Publisher: 
International Food Research Journal
Year: 
2012

Optimization of Cocoa Beans Roasting Process Using Response Surface Methodology Based on Concentration of Pyrazine and Acrylamide

0
No votes yet
Your rating: None

 

Authors: 
D.M.H. Farah
Authors: 
A.H. Zaibunnisa
Authors: 
Misnawi
Publisher: 
International Food Research Journal
Year: 
2012

Flower Extracts and Their Essential Oils as Potential Antimicrobial Agents for Food Uses and Pharmaceutical Applications

0
No votes yet
Your rating: None

 

Authors: 
Han Ching Voon
Authors: 
Rajeev Bhat
Authors: 
Gulam Rusul
Publisher: 
Comprehensive Reviews in Food Science and Food Safety
Year: 
2012

Extraction and Characterization of Proanthocyanidins from Grape Seeds

0
No votes yet
Your rating: None

 

Grape seed contains many polyphenolic compounds that have potential health-promoting benefits. Among the-se compounds are proanthocyanidins, also known as condensed tannins, which is a class of flavanols. The basic structural building blocks of flavanols are polyhydroxyflavan-3-ol units linked together by C-C bonds. They are widely distributed in plants but grape seed has very high contents. This study examined extraction and purification technologies for obtain-ing proanthocyanidins from grape seeds and analytical methods and tools for characterizing them.

Authors: 
Sean X. Liu
Authors: 
Elizabeth White
Publisher: 
The Open Food Science Journal
Year: 
2012
Syndicate content