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Phenolics composition, antioxidant properties and toxicological assessment of Prosopis alba exudate gum
(Elsevier, 2019-07)
The objective of this work was to deepen on the study of functional properties of the phytochemicals present in Prosopis alba exudate gum (G), as well as to rule out possible adverse effects of some of its components. ...
High hydrostatic pressure blanching of baby spinach (Spinacia oleracea L.)
(Elsevier Science, 2016-11)
Given the high susceptibility of baby spinach leaves to thermal processing, the use of high hydrostatic pressure (HHP) is explored as a non-thermal blanching method. The effects of HHP were compared with thermal blanching ...
Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying
(2020-02-01)
Jambolan (Syzigium cumini (L.) Skeels) stands out among the Brazilian fruits that are rich in bioactive compounds with potential for the production of dehydrated product. Therefore, jambolan juice powder was produced by ...
Optimization of β-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodology
(Elsevier, 2018-11)
Thyme (Thymus vulgaris) has been demonstrated to extend the shelf-life of food products, being also a potential source of bioactive compounds. The aim of this research was to optimize the ultrasound assisted extraction ...
Recovery of phenolic antioxidants from Syrah grape pomace through the optimization of an enzymatic extraction process
(Elsevier, 2019-06)
Phenolic compounds are highly valuable products that remain trapped in grape pomace, an abundant winery by-product. Therefore, efficient extraction procedures of these compounds represent a route for grape pomace valorisation. ...
Antioxidant and anti-glycation potential of green pepper (Piper nigrum): Optimization of β-cyclodextrin-based extraction by response surface methodology
(Elsevier, 2020-06)
Green pepper (Piper nigrum) presents high levels of functional compounds, with antioxidant and anti-glycation properties. Thus, the optimization of the β-cyclodextrin-based extraction of functional compounds from green ...