Phenolic compounds in native potato (Solanum tuberosum L.) cooking water, with potential antioxidant activity
Texto
Imagem
Documentos relacionados
Cláudia da Costa Oliveira |2014220 2 O estágio profissionalizante decorreu no período de 09/09/19 a 15/05/20, distribuído cronologicamente pelos estágios de
El equipo de investigación del IMIDRA lleva años trabajando sobre embriogénesis somática en alcornoque (Quercus suber L.) y recientemente ha comenzado una colabo- ración con
ABSTRACT : The aim of this study was to quantify the water consumption and the crop coefficients (Kc) for the potato ( Solanum tuberosum L.), in Seropédica, Rio
Genetic variation of Indian potato (Solanum tuberosum Solanum tuberosum Solanum tuberosum Solanum tuberosum Solanum tuberosum L.) L.) L.) L.) L.) genotypes using chromosomal
assessed: cooking time (CT), water absorption capacity before cooking (Peanc) and after cooking (Peapc), percentage of whole grains (PWG), total soluble solids in the broth
On order to verify the effect of spray drying on the total phenolic compounds content, antioxidant activity, peroxide value and fatty acid profiles, these assays were determined
The HPLC chromatograms of phenolic compounds identified in the BRS Xiquexique cultivar and the standards of epicatechin, gallic acid, chlorogenic acid, and ferulic acid
Em relação ao léxico, compilou-se uma lista de léxico básico de Swadesh (1955) de 200 palavras e uma lista de léxico funcional para cada um dos quatro crioulos; para a sintaxe,