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Showing posts with label Antioxidants. Show all posts
Showing posts with label Antioxidants. Show all posts
Saturday, 19 September 2020

Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review

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 Antioxidants 2020, 9(9), 882 DOI:10.3390/antiox9090882 Consumer demand for food of high quality has driven research for alternative methods...
Tuesday, 17 September 2019

The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value

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 Antioxidants 2019, 8(9), 406 Two thirds of the world is covered by oceans, whose upper layer is inhabited by algae. This means that there i...
Friday, 22 March 2019

Dissipation of Three Fungicides and Their Effects on Anthocyanins and Color of Monastrell Red Wines

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Int. J. Mol. Sci. 2019, 20(6), 1447 DOI: 10.3390/ijms20061447 The effect of fungicides on fermentation is of paramount importance...
Saturday, 5 May 2018

Encapsulation of Essential Oils by Cyclodextrins: Characterization and Evaluation

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Cyclodextrin: A Versatile Ingredient doi: 0.5772/intechopen.73589 The essential oils normally had low physicochemical stability a...
Thursday, 4 January 2018

Bioaccessibility and potential bioavailability of phenolic compounds from achenes as a new target for strawberry breeding programs

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Food Chemistry 248 (2018) 155-165 10.1016/j.foodchem.2017.11.105 Strawberry is a major natural source of bioactive compounds. Bot...
Tuesday, 17 October 2017

Antioxidant and antimicrobial properties of encapsulated guava leaf oil in hydroxypropyl-beta-cyclodextrin

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Industrial Crops and Products https://doi.org/10.1016/j.indcrop.2017.10.027 The essential oil from guava leaves has low physicoche...
Thursday, 2 February 2017

A Critical Review of the Characterization of Polyphenol-Protein Interactions and of Their Potential Use for Improving Food Quality.

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Curr Pharm Des. 2017;23(19):2742-2753.  doi: 10.2174/1381612823666170202112530 Background: Interest in protein-phenol interacti...
Sunday, 18 September 2016

Antioxidant ability of potato (Solanum tuberosum) peel extracts to inhibit soybean oil oxidation

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Eur. J. Lipid Sci. Technol. (2016) doi:10.1002/ejlt.201500419 Potato peels are an agro industrial waste of one of the major crops...
Saturday, 1 March 2014

Development of an improved extraction and HPLC method for the measurement of ascorbic acid in cows' milk from processing plants and retail outlets

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International Journal of Food Science & Technology Volume 49, Issue 3, pages 679–688, March 2014 DOI: 10.1111/ijfs.12350 ...