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搜索结果: 1-15 共查到食品科学技术 antioxidant activity相关记录56条 . 查询时间(0.1 秒)
Six onion cultivars Bingo, Dormo, Elenka, Elbrus, Spirit, and Sturon grown in the Czech Republic for commercial purposes were analysed to investigate the content of health-promoting compounds. The res...
Antioxidant potential and composition of phenolic compounds were studied in pure bee products (beebread – BB, bee pollen – BP) and in their mixtures with honey and vegetable oils [sea buckthorn (SBO),...
Bioactive compounds and antioxidant activity of germinated mung bean, soybean and black bean sprouts were investigated to find out the effect of germination and the optimum germination time. We found ...
The bioactive compounds, as well as the in vitro antioxidant activity of two Savoy cabbage cultivars, Dama and Leticia, grown in west of Spain under similar conditions were identified, quantified an...
The antioxidant activity of fermented milk products obtained by using kombucha starter produced by fermentation on sweetened wild thyme extract was investigated. The starter was added to milk containi...
Antioxidant activity and free radicals were studied in various parts of Vitis vinifera plant in vivo and in wines using EPR spectroscopy. Antioxidative properties of polyphenolic substances play an im...
The antioxidant capacity of complex heterogeneous foods and biological systems is affected by many factors. Considering the importance of antioxidants, it is of great interest to know the antioxidant ...
The antioxidative activities and mechanism of action were studied of eight synthesised cinnamoyl- and hydroxycinnamoyl amides of biogenic amines (caffeoyldopamine, cinnamoyldopamine, p-coumaroyldopami...
Pressed juices and water extracts from untreated, microwave pretreated, and thermally treated red beet were obtained. The highest total betalain content ?606.34 mg/100 g dry matter (DM) was found in p...
We determined how the antioxidant activity and total phenolic content of honey changed after being subjected to a high temperature. Antioxidant activity was determined using two methods ?FRAP (ferric ...
There is a growing trend towards the production of ready to use multifunctional foods which has nutritional and medicinal value as well as good sensory properties. On the other hands, microbial safety...
The effect of temperature on the antioxidant activity of phenolic acids (gallic, gentisic, protocatechuic, syringic, vanillic, ferulic, caffeic, and sinapic; 0.5 mmol/kg) was studied in pork lard, usi...
A systematic investigation of the electrochemically generated superoxide radical (O2●–) has been conducted in the presence of some flavonoids. Cyclic voltammetry was used to generate O2●– by reducing ...
Flaxseed (Linum usitatissimum L.) is the richest source of phenolic compounds. Owing to high content of phenolics, defatted flaxseed meal exhibited broad spectrum of bioactivities. In the present stud...
The anthocyanin, total polyphenol and antioxidant activity of 29 common bean from diverse origins and seed coat color, was assessed. Among the bean genotypes, fourteen were developed by CIAT in variou...

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