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Revolutionizing fruit juice: exploring encapsulation techniques for bioactive compounds and their impact on nutrition, flavour and shelf life
(2024)
Bioactive compounds in food and beverages, including fruit juices, are susceptible to degradation or oxidation during processing and storage. This vulnerability can lead to a reduction in nutritional value and overall ...
Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods: A critical perspective
(Elsevier Science London, 2018-02)
Background The development of statistical software has enabled food scientists to perform a wide variety of mathematical/statistical analyses and solve problems. Therefore, not only sophisticated analytical methods but ...
Bioactive compounds and total antioxidant capacity of cane residues from different grape varieties
(Comité editorial Journal of the Science of Food and Agriculture, 2020)
Fruit Physicochemical and Antioxidant Analysis of Mango Cultivars under Subtropical Conditions of Brazil
(Tarbiat Modares Univ, 2018-03-01)
The study of mango (Mangifera indica L.) cultivars in different regions is of great importance, due to the enormous diversity of cultivars and hybrids, as well as different soil and climatic conditions. The aim of this ...
Fruit physicochemical and antioxidant analysis of mango cultivars under subtropical conditions of Brazil
(2018-03-01)
The study of mango (Mangifera indica L.) cultivars in different regions is of great importance, due to the enormous diversity of cultivars and hybrids, as well as different soil and climatic conditions. The aim of this ...
Correlation, by multivariate statistical analysis, between the scavenging capacity against reactive oxygen species and the bioactive compounds from frozen fruit pulps
(Soc Brasileira Ciencia Tecnologia AlimentosCampinasBrasil, 2013)
Pasteurization of passion fruit Passiflora setacea pulp to optimize bioactive compounds retention
(Universidade Federal de Minas GeraisBrasilFAR - DEPARTAMENTO DE ALIMENTOSFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOSUFMG, 2020-06)
Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea
(Universidade Federal de Minas GeraisBrasilFAR - DEPARTAMENTO DE ALIMENTOSFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOSUFMG, 2019)
Chemical Composition And Antioxidant Capacity Of Acai (euterpe Oleracea) Genotypes And Commercial Pulps
(Wiley-BlackwellHoboken, 2017)
Exploratory analysis of bioactive compounds and antioxidant potential of grape (Vitis vinifera) pomace
(2022-01-12)
The aim of this study was to explore the profile of bioactive compounds of Merlot grape pomace by different methodologies including phenolic composition by spectrophotometry, chromatography and spectroscopy and its ...