enhancement of the antioxidant and starch hydrolase at brazil
Enhancement of the antioxidant and starch hydrolase
Enhancement of antioxidant and starch hydrolase inhibitory properties of king coconut water when subjected to fermentation with the ‘tea fungus’ was evaluated. pH, colour, viscosity, ethanol content, antioxidant activity, total phenolic content, ferulic and p‐coumaric acid contents and starch hydrolase inhibitory activities were analysed for 7 days in fermented and unfermented king coconut water samples.
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A High-Throughput Assay for Quantification of Starch
Enhancement of the antioxidant and starch hydrolase inhibitory activities of king coconut water ( Cocos nucifera var. aurantiaca) by fermentation with kombucha ‘tea fungus’. International Journal of Food Science & Technology 2016 , 51 (2) , 490-498.
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RETRACTED: Application of the Kombucha ‘tea fungus’ for
In conclusion, an enhancement of the antioxidant and starch hydrolase inhibitory potential mented mong osmo ltured cancer (Dufresne & Farnworth, 2001). While the benefits outweigh the side-effects, the beverage is nevertheless advised to be cau- tiously administered to immune-compromised individuals due to possibilities of pathogenic contamination (Smolinske, 2005).
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Evaluation of the Stability of the Total Antioxidant
One objective of this study was to evaluate the enhancement of the antioxidant activity, the changes in polyphenolic contents, and the starch hydrolase inhibitory activity in sugared black tea fermented with three Kombucha cultures of differed microbial composition.
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Enhancement of the Functional Properties of Coffee Through
Enhancement of antioxidant and starch hydrolase inhibitory properties of king coconut water when subjected to fermentation with the 'tea fungus' was evaluated. pH, colour, viscosity, ethanol ...
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Partial-hydrothermal hydrolysis is an effective way to
biopolymer with relevant composition in terms of starch and antioxidant constituents. The effects of reaction conditions on resulting products were investigated. Economic evaluation was also performed showing that application of partial-hydrothermal hydrolysis from a residual feedstock is feasible in terms of low spend of energy and materials.
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Application of the Kombucha 'tea fungus'
Application of the Kombucha 'tea fungus' for the enhancement of antioxidant and starch hydrolase inhibitory properties of ten herbal teas. Watawana MI(1), Jayawardena N(1), Choo C(2), Waisundara VY(3). Author information: (1)National Institute of Fundamental Studies, Hantane Road, Kandy 20000, Sri Lanka.
Send InquiryRETRACTED: Application of the Kombucha ‘tea fungus’ for
Read "RETRACTED: Application of the Kombucha ‘tea fungus’ for the enhancement of antioxidant and starch hydrolase inhibitory properties of ten herbal teas, Food Chemistry" on DeepDyve, the largest online rental service for scholarly research with thousands of academic publications available at your fingertips.
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Calcium—lactate-induced enzymatic hydrolysis of extruded
Calcium lactate (C 6 H 10 CaO 6) was introduced to improve enzymatic starch hydrolysis in extruded broken rice used for Chinese rice wine (CRW) fermentation.The effects of the extrusion environment (enzyme concentration 0–0.25‰, calcium content 0–4 mmol/100 g, reaction temperature 60–110 °C, screw speed 50–250 rpm) were studied on the activity of thermostable α-amylase, as was the ...
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Usage of Kombucha ‘Tea Fungus’ for Enhancement
Overall, an enhancement of the antioxidant and starch hydrolase inhibitory potential of the seven herbal teas was observed as a result of the fermentation by addition of the tea fungus. Thus, this fermentation process could be highlighted as a novel and versatile methodology to obtain functional beverages.
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Enhancement of the antioxidant and starch hydrolase
Enhancement of antioxidant and starch hydrolase inhibitory properties of king coconut water when subjected to fermentation with the ‘tea fungus’ was evaluated. pH, colour, viscosity, ethanol content, antioxidant activity, total phenolic content, ferulic and p‐coumaric acid contents and starch hydrolase inhibitory activities were analysed for 7 days in fermented and unfermented king coconut water samples.
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Enhancement of the antioxidant and starch hydrolase
The starch hydrolase inhibitory activities in the fermented beverage had statistically significantly increased (P < 0.05) by day 7. Overall, the study highlights an enhancement of the antioxidant and starch hydrolase inhibitory properties of king coconut water as a result of the kombucha‐based fermentation.
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RETRACTED: Application of the Kombucha ‘tea fungus’ for
In conclusion, an enhancement of the antioxidant and starch hydrolase inhibitory potential mented mong osmo ltured cancer (Dufresne & Farnworth, 2001). While the benefits outweigh the side-effects, the beverage is nevertheless advised to be cau- tiously administered to immune-compromised individuals due to possibilities of pathogenic contamination (Smolinske, 2005).
Send Inquiry
A High-Throughput Assay for Quantification of Starch
Enhancement of the antioxidant and starch hydrolase inhibitory activities of king coconut water ( Cocos nucifera var. aurantiaca) by fermentation with kombucha ‘tea fungus’. International Journal of Food Science & Technology 2016 , 51 (2) , 490-498.
Send InquiryChapter Usage of Kombucha ‘Tea Fungus’ for Enhancement
enhancement of the antioxidant and starch hydrolase inhibitory potential of the seven herbal teas was observed as a result of the fermentation by addition of the tea fungus. Thus, this fermentation process could be highlighted as a novel and versa-tile methodology to obtain functional beverages.
Send Inquiry
Hyperproduction and Application of α-Agarase to Enzymatic
The nucleotide sequence of the gene for the α-agarase, AgaA33, from Thalassomonas sp. strain JAMB-A33 was determined. The open reading frame for AgaA33 was revealed to encode 1463 amino acid residues. We succeeded in extracellular production of recombinant α-agarase (AgaA33) efficiently using Bacillus subtilis as a host. This is the first report of recombinant production of α-agarase.
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Evaluation of the Stability of the Total Antioxidant
One objective of this study was to evaluate the enhancement of the antioxidant activity, the changes in polyphenolic contents, and the starch hydrolase inhibitory activity in sugared black tea fermented with three Kombucha cultures of differed microbial composition.
Send Inquiry
Enhancement of the Functional Properties of Coffee Through
Enhancement of antioxidant and starch hydrolase inhibitory properties of king coconut water when subjected to fermentation with the 'tea fungus' was evaluated. pH, colour, viscosity, ethanol
Send Inquiry