nutritional and antioxidant characterization of blanched
Nutritional and Antioxidant Characterization of Blanched
Nutritional and Antioxidant Characterization of Blanched Leafy Vegetables Consumed in Southern Côte d’Ivoire (Ivory Coast)
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Chemical characterization and antioxidant properties
The main compounds present in peanut skin color fractions were phenolic acids, flavonoids, and stilbenes. The purified fractions of peanut skins displayed antioxidant properties and reduced peroxide formation in sunflower oil. These fractions could be used as a natural antioxidant in food products.
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Characterization, evaluation of nutritional parameters
Characterization, evaluation of nutritional parameters of Radix isatidis protein and its antioxidant activity in D-galactose induced ageing mice Ping Xiao , 1, 2 Hongzhi Huang , 2 Xiang Li , 2 Jianwei Chen , 2 and Jin-ao Duan 1
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Effect of microwave blanching on antioxidant activity
Fruit peelings are increasingly being used as ingredients for the formulation of functional foods. In this study, the antioxidant activity and browning behaviour of free and bound phenolic fractions of mango, apple, orange and banana peelings microwave-blanched at 720 W for 1, 3 and 5 min were determined.
Send InquiryKinetics of enzymatic inactivation and loss
The inactivation kinetics of the enzymes polyphenoloxidase, peroxidase, and myrosinase, the degradation of anthocyanins and antioxidant activity of the red cabbage were studied during steam blanching at 100°C and in water at 80 and 90°C, in times of 1, 2, 4, 6, 8, and 10 min. Losses of anthocyanins and antioxidant activity during blanching in water were caused by heat and diffusion.
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Influence of hot water blanching process on phenolic
Objective: To determine effect of hot water blanching process on nutritional value, microstructure, phenolic profile, and antioxidant activity of the C. porrectum herbal tea. Methods: The C. porrectum leaves were divided into 2 groups; control (un-treated) and blanched before dried for herbal tea processing.
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Separation and Characterization of Soluble Esterified
Separation and Characterization of Soluble Esterified and Glycoside-Bound Phenolic Compounds in Dry-Blanched Peanut Skins by Liquid Chromatography–Electrospray Ionization Mass Spectrometry Yuanyuan Ma † , Agnieszka Kosińska-Cagnazzo ‡ , William L. Kerr † , Ryszard Amarowicz § , Ruthann B. Swanson # , and Ronald B. Pegg * †
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Evaluation of the Antioxidant Activity of Cooked Gomchwi
The antioxidant activity of blanched LF against DPPH radical was greater than that of fresh LF for all cooking times (Fig. 1). Thus, the boiling of LF may increase total phenol contents, resulting in increased antioxidant activity against DPPH radicals.
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Journal of Food Measurement and Characterization | Home
Journal of Food Measurement and Characterization This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance.
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The Effect of Steam Blanching and Drying Method
The Effect of Steam Blanching and Drying Method on Nutrients, Phytochemicals and Antioxidant Activity of Moringa (Moringa oleifera L.) LeavesPierre Nobosse 1, Edith N. Fombang 1,, Carl M F. Mbofung 1, 2. 1 Food Biophysics, Biochemistry and Nutrition Laboratory, Department of Food Science and Nutrition, National School of Agro-Industrial Sciences (ENSAI), University of Ngaoundere, P.O. Box 455 ...
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Nutritional and Antioxidant Characterization of Blanched Leafy
Request on ResearchGate | On Jan 10, 2015, F. Acho and others published Nutritional and Antioxidant Characterization of Blanched LeafyImpact of cooking on nutritive and antioxidant characteristics of leafy vegetables consumed in Northern Côte d'Ivoire. Int J Plant Anim Env Sci.
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Nutritional and Antioxidant Characterization of Blanched Leafy
The effect of blanching on the proximate composition, nutritive value and antioxidant properties of five leafy vegetable species (Basella alba, Colocasia esculenta, Corchorus olitorius, Solanum melongena and Talinum triangulare) used in the preparation of Ivorian diets was investigated.
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Effect of Processing on Nutritional Quality and Antioxidant
The antioxidant properties of the fresh and blanched green leafy vegetables were subsequently determined.The present study aims at drawing a comparative sketch of some green leafy vegetables and the effect of blanching on nutritional value and antioxidant potentials of selected widely
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Synthesis, Characterization, and the Antioxidant Activity of
Besides, three kinds of antioxidant activities, including hydroxyl radicals, superoxide radicals, and 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radicals were tested in vitro.Furthermore, these data demonstrated that the increasing number of the positive charge would improve the antioxidant property of chitosan
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Report "Effect of blanching on anti-nutritional factors of bathua leaves"
Effect of blanching on enzyme and antioxidant activities of rambutan.Nutritional and antinutritional characterization of Chenopodium album seeds: a neglected wild species. International Journal of Nutrition and Agriculture Research.
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Effect of Blanching and Drying Temperature on
The effects of blanching and drying treatments on stability, physical properties, and antioxidant activity of apple pomace polyphenols were evaluated.Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity.
Send InquiryThe Effect of Steam Blanching and Drying Method on Nutrients
Blanching prior to drying, however, dimmed the negative effect of the latter. Blanched leaves exhibited higher carotenoids content, TRP and WAC compared toThe antioxidant activity of plant materials is affected by post-harvest treatments. The present study was undertaken to evaluate the effects of
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Antioxidants: Health benefits and nutritional information
Antioxidants are mostly found in plant foods. They are natural molecules that help neutralize harmful free radicals in our bodies.Antioxidants are substances that can prevent or slow damage to cells caused by free radicals, unstable molecules that the body produces as a reaction to environmental
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Nutritional Assessment and Antioxidant Activities of Different
The nutritional quality of these grains may be impaired due to the presence of trypsin and other such antinutrients.3.1. Antioxidant Activities. Free radicals are responsible for many diseases like cancer and AIDS. Antioxidants due to their scavenging activity are useful for the management of those
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Analysis and Enhancement of Nutritional and Antioxidant
a Plant Foods Hum Nutr Antioxidant Properties of MBS Ethanolic extracts of moth bean seeds and 6 day-old sprouts were prepared and checked for phenolic content and anti- oxidant properties.Characterization of Phenolic Compounds an Antioxidant Activity.
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