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Effect of Water Activity on the Physico-chemical, Microbiological and Sensory Qualities of Buffalo Meat Sausage Stored under Ambient Temperature
Physico-chemical Microbiological
2016/5/27
The study was undertaken to find the effect of water activity on buffalo sausage quality and storage stability at ambient temperature. Water activity (aw), temperature and pH have been identified as t...
Antioxidant activity,S-alk(en)yl-l-cysteine sulfoxide and polyphenol content in onion (Allium cepa L.) cultivars are associated with their genetic background
Alliaceae cysteine sulfoxides simple sequence repeat (SSR) marker genotypes secondary metabolites
2016/5/11
Six onion cultivars Bingo, Dormo, Elenka, Elbrus, Spirit, and Sturon grown in the Czech Republic for commercial purposes were analysed to investigate the content of health-promoting compounds. The res...
Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean (Phaseolus vulgaris L.) during the germination process
vitamin C vitamin E water-soluble protein total flavonoids total phenolics
2016/2/23
Bioactive compounds and antioxidant activity of germinated mung bean, soybean and black bean sprouts were investigated to find out the effect of germination and the optimum germination time. We found ...
Assessment of β-d-glucosidase activity of intact cells of two Oenococcus oeni strains with synthetic and natural substrates
Oenococcus oeni strains β-d-glucosidase activity different substrates partial characterisation
2016/2/23
The β-d-glucosidase (βG) activity of intact cells of Oenococcus oeni SD-2a and 31MBR was assessed with synthetic and natural substrates, also its partial characterisation was investigated. Results sho...
Scavenging Activity of Different Garlic Extracts and Garlic Powder and their Antioxidant Effect on Heated Sunflower Oil
Different Garlic Extracts Garlic Powder
2016/6/2
Seven garlic extracts were prepared in different solvents. The extract yield ranged from 0.36 (n-hexane) to 71.73% water (H2O at 50°C), total phenolic content from 11.16 methanol/water (MeOH/H2O, 1:1)...
Satiation attenuates BOLD activity in brain regions involved in reward and increases activity in dorsolateral prefrontal cortex: an fMRI study in healthy volunteers
fMRI, hypothalamus, prefrontal cortex, reward, satiation
2018/12/24
Background: Neural responses to rewarding food cues are significantly different in the fed vs. fasted (>8 h food-deprived) state. However, the effect of eating to satiety after a shorter (more natural...
Evaluation of Antioxidant Activity in Foods with Special Reference to TEAC Method
TEAC Method Foods
2016/6/2
The antioxidant capacity of complex heterogeneous foods and biological systems is affected by many factors. Considering the importance of antioxidants, it is of great interest to know the antioxidant ...
Antioxidant activity and mechanism of action of some synthesised phenolic acid amides of aromatic amines
cinnamic acid derivatives phenylpropenoyl amides of aromatic amines triacylglycerols of sunflower oil
2014/2/24
The antioxidative activities and mechanism of action were studied of eight synthesised cinnamoyl- and hydroxycinnamoyl amides of biogenic amines (caffeoyldopamine, cinnamoyldopamine, p-coumaroyldopami...
Antioxidant activity coefficient, mechanism, and kinetics of different derivatives of flavones and flavanones towards superoxide radical
antioxidant activity coefficient flavonoids binding constant homogeneous kinetics cyclic voltammetry
2014/2/25
A systematic investigation of the electrochemically generated superoxide radical (O2●–) has been conducted in the presence of some flavonoids. Cyclic voltammetry was used to generate O2●– by reducing ...
Bacteriocin activity of enterococci and presence of genes related to pathogenesis
food antimicrobial activity virulence genes tyrdc gene Listeria monocytogenes Staphylococcus aureus methicilin resistant Staphylococcus aureus
2014/2/25
In total 228 enterococci strains isolated from food were studied. Enterococcus faecalis, E. faecium, and E. casseliflavus were found to be the dominant strains while E. durans and E. mundtii were pres...
Antioxidant Activity of Phenolic Components from n-Butanol Fraction (PC-BF) of Defatted Flaxseed Meal
Phenolic Components n-Butanol Fraction
2016/6/1
Flaxseed (Linum usitatissimum L.) is the richest source of phenolic compounds. Owing to high content of phenolics, defatted flaxseed meal exhibited broad spectrum of bioactivities. In the present stud...
Anthocyanin, Total Polyphenols and Antioxidant Activity of Common Bean
Anthocyanin Total Polyphenols Antioxidant Activity
2016/6/1
The anthocyanin, total polyphenol and antioxidant activity of 29 common bean from diverse origins and seed coat color, was assessed. Among the bean genotypes, fourteen were developed by CIAT in variou...
Evolution of Energetic Compounds, Antioxidant Capacity, Some Vitamins and Minerals, Phytase and Amylase Activity During the Germination of Foxtail Millet
Energetic Compounds Antioxidant Capacity
2016/5/31
This study was conducted to asses the energetic compounds (protein, fat and carbohydrate), some vitamins, minerals, antioxidant capacity, phytase and amylase activity during the germination of foxtail...
Contents of sulforaphane and total isothiocyanates, antimutagenic activity, and inhibition of clastogenicity in pulp
cruciferous vegetables juice antimutagenic effects sulforaphane isothiocyanates
2014/2/25
The consumption of Cruciferous vegetables is important for the prevention of cancerous diseases, particularly colorectal cancer. The effects of technological treatments (freezing, pasteurisation, high...
Antioxidant Activity of Whey from Milk Fermented with Lactobacillus Species Isolated from Nigerian Fermented Foods
antioxidant activity DPPH· scavenging activity fermented foods lipid peroxidation
2011/2/24
Eight Lactobacillus isolates obtained from five indigenous fermented foods (ogi, ogi
baba, wara, kunnu and ugba) were investigated. Wara is a dairy-based food while the others
are not dairy-based. T...
