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Phenolic content of honey reduces in vitro starch digestibility
functional food natural resources phytochemicals
2016/7/6
The starch digestibility of foods containing honey, as a function of honey’s phenolic content was evaluated. We have evaluated the in vitro digestibility of starch from potato when added to honey. Nat...
Phenolic content and antioxidant capacity of Cypriot wines
o-diphenols hydroxycinnamic acid flavonols anthocyanins antiradical activity
2015/3/30
We characterised 12 wines (10 red, 1 sweet red, and 1 white) from different Cypriot cultivars in terms of their phenolic, anthocyanin composition, and antioxidant capacity as determined by two activit...
Quality Properties, Antioxidant Capacity and Total Phenolic Content of Traditional Deep Fried Shredded Meat (Abon) of Palu, Central Sulawesi
Quality Properties Antioxidant Capacity
2016/6/2
Spices that contain antioxidant and antimicrobial properties were commonly used in Indonesia to preserve and enhance aroma of processed food. The aims of this study were to find out the quality proper...
Effect of drying method on the phenolic content and antioxidant capacity of spearmint
air-drying freeze-drying hydroxycinammic acid Mentha viridis microwave drying phytochemical
2014/2/24
The changes in total phenolics, hydroxycinammic acid derivatives, and antioxidant properties of spearmint after five drying treatments (convection oven drying, freeze-drying, microwave drying, and air...
Comparison of phenolic content and antioxidant capacity of red and yellow onions.
Allium cepa L. antioxidant activity polyphenols flavonoids
2014/2/24
The total polyphenol (TP), flavonoid, proanthocyanidin (PAC) content, and antioxidant capacity of both onion varieties (red and yellow) were compared. The content of TP, flavonoids, and PAC was determ...
Effect of Extraction Procedures, Genotypes and Screening Methods to Measure the Antioxidant Potential and Phenolic Content of Orange-fleshed Sweetpotatoes (Ipomoea batatas L.)
Extraction Procedures Genotypes and Screening
2016/6/1
The antioxidant activities and phenolic contents of the five orange-fleshed sweetpotato genotypes namely SP-122, SP-129, SP-115, SP-323 and SP-425 in relation to the two extraction methods (hydrophili...
Total Phenolic Content, Antioxidative, Anti-amylase, Anti-glucosidase, and Antihistamine Release Activities of Bangladeshi Fruits
antioxidant anti-amylase anti-glucosidase
2009/5/8
To seek out a cheap source of dietary polyphenols and antioxidants along with anti-amylase and anti-glucosidase activities, ethanol extracts of eleven cheap Bangladeshi fruits were investigated. The e...
Phenolic Content and Radical Scavenging Capacity of Kaffir Lime Fruit Peel Extracts Obtained by Pressurized Hot Water Extraction
Kaffir lime pressurized hot water extraction subcritical water extraction
2009/5/8
The effects of the pressurized hot water extraction (PHWE) parameters (extraction temperature: 100, 150 and 200°C and extraction time: 5, 10 and 15 min) on the total phenolic content and DPPH radical ...