Katarzyna Grzelak-Błaszczyk,Andrzej Czarnecki,Robert Klewicki
Katarzyna Grzelak-Błaszczyk
Background: The onion is one of the most popular vegetables in the world, often used in the food industry. The purpose of this work was to determine the effect of osmotic dehydration of onions after storage in solutions c...
Evaluation of the antioxidant activity and phenolic content of Chinese quince (Pseudocydonia sinensisSchneid.) fruit [0.03%]
中国榅桲果实抗氧化活性和酚类含量的评价研究
Olga Grygorieva,Svitlana Klymenko,Olena Vergun et al.
Olga Grygorieva et al.
Background: Neglected and underutilized plant species could serve as a valuable source of natural bioactive compounds. The objective of this study was to evaluate the biological activity of Chinese quince (Pseudocydonia s...
Marta Burzyńska,Dorota Piasecka-Kwiatkowska,Ewa Springer
Marta Burzyńska
Background: Small amounts of protein can be found in honey, including well known allergen sources, such as plant pollen and honeybee secretions. Despite this, there are few case reports describing allergic reactions follo...
Optimization of the ultrasound-assisted extraction of polyphenol, mangiferin, and its antioxidant expressionin mango peel (Mangifera indica) using response surface methodology [0.03%]
响应面法优化芒果皮中多酚、芒果苷的超声辅助提取及其抗氧化能力研究
Marcela Morales,Karol Zapata,Carlos A Sagaste et al.
Marcela Morales et al.
Background: Emerging extraction techniques for bioactive compounds have been cataloged as efficient and cost effective compared to conventional ones. The objective of this research was to define the time and temperature t...
Quality assessment of experimental cookies enriched with freeze-dried black chokeberry [0.03%]
冻干黑刺梨实验饼干的质量评价
Sylwia Sady,Maria Sielicka-Różyńska
Sylwia Sady
Background: The present work was designed to evaluate the influence of incorporating freeze-dried black chokeberry powder on the chemical composition, antioxidant activity and sensory properties of cookies. ...
The antioxidant potential of flesh, albedo and flavedo extracts from different varieties of grapefruits [0.03%]
不同品种葡萄柚果肉、白皮层和外皮层提取物的抗氧化潜力
Anna Muzykiewicz,Joanna Zielonka-Brzezicka,Adam Klimowicz
Anna Muzykiewicz
Background: The supplementation of antioxidants, in particular those of plant origin, may help to prevent the development of diseases caused by oxidative stress. Therefore, it is important to study plants for their antiox...
Substitution of semolina durum with common wheat flour in egg and eggless pasta [0.03%]
意大利面中以普通小麦粉替代杜伦硬质小麦粉的研究
Dorota Teterycz,Aldona Sobota,Katarzyna Kozłowicz et al.
Dorota Teterycz et al.
Background: The aim of the study was to determine the possibility of full or partial replacement of durum semolina with cheaper common wheat flour to obtain high-quality pasta. It also examined whether the addition of egg...
Effect of rice bran oil addition on the oxidative degradation and fatty acid composition of soybean oil during heating [0.03%]
米糠油添加对加热过程中大豆油氧化降解及脂肪酸组成的影响
M Abbas Ali,M Azizul Islam,Noor Hidayu Othman et al.
M Abbas Ali et al.
Background: Rice bran oil (RBO) contains significant amounts of micronutrients (oryzanol, tocotrienol, tocopherol, phytosterols etc.) that impart a high resistance to thermal oxidation of the oil. The high oxidative stabi...
Characterization of Staphylococcus aureus isolated from tilapia and utensils used in the commerciali- zation of tilapia in the street markets of a semi-arid Brazilian municipality [0.03%]
巴西半干旱地区街头市场售卖 Tilapia 用器具中分离出的金黄色葡萄球菌的特征研究
Tayla M A Correia,Anay P D Oliveira,Isabela F Miyasato et al.
Tayla M A Correia et al.
Background: The production and commercialization of tilapia (Oreochromis niloticus) is fundamentally important to the semi-arid region of northeastern Brazil. In this region, one of the main forms of commercialization occ...
Comparison of 2° and 10° standard observers used with C and D65 illuminants in measurements of colour in raw minced pork loin [0.03%]
C和D65照明下用2°和10°标准观察者测量生猪肉末颜色的比较分析
Tadeusz Karamucki,Małgorzata Jakubowska
Tadeusz Karamucki
Background: Colour measurement plays a key role in assessing the quality of pork meat. However, relatively little research has been conducted on the standard observer, one of the several factors influencing colour paramet...