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[PDF] Top 20 Analysis of tocopherols and phenolic compounds in extruded lentil flour formulations for development of snack-type functional foods

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Analysis of tocopherols and phenolic compounds in extruded lentil flour formulations for development of snack-type functional foods

Analysis of tocopherols and phenolic compounds in extruded lentil flour formulations for development of snack-type functional foods

... as functional gluten-free foods, which could be included in extrusion formulations in order to develop functional products with high nutritional value ...[1]. In the ... See full document

15

Bioactive compounds and antioxidant capacity of extruded snack-type products developed from novel formulations of lentil and nutritional yeast flours

Bioactive compounds and antioxidant capacity of extruded snack-type products developed from novel formulations of lentil and nutritional yeast flours

... 3.1.2 Phenolic compounds. The phenolic profile of lentil flour recorded at 280 and 370 nm is shown in ...identities and quantitative results are presented ... See full document

11

Healthy novel gluten-free formulations based on beans, carob fruit and rice: Extrusion effect on organic acids, tocopherols, phenolic compounds and bioactivity

Healthy novel gluten-free formulations based on beans, carob fruit and rice: Extrusion effect on organic acids, tocopherols, phenolic compounds and bioactivity

... mellitus type II and obesity ( Pedrosa et al., 2015 and cites ...source of soluble sugars, mainly sucrose, fructose and glucose, which leads to its use in sweets as a natural ... See full document

10

Lentil flour formulations to develop new snack-type products by extrusion processing: phytochemicals and antioxidant capacity

Lentil flour formulations to develop new snack-type products by extrusion processing: phytochemicals and antioxidant capacity

... used in the pro- cessing of cereal-based flours for the fabrication ready-to-eat snack ...products. In recent years, different studies were per- formed in order to evaluate the ... See full document

8

Bryonia dioica, Tamus communis and Lonicera periclymenum fruits: characterization in phenolic compounds and incorporation of their extracts in hydrogel formulations for topical application

Bryonia dioica, Tamus communis and Lonicera periclymenum fruits: characterization in phenolic compounds and incorporation of their extracts in hydrogel formulations for topical application

... The phenolic extracts of ...communis and L. periclymenum were characterized by HPLC-DAD-ESI/MS, and further incorporated into hydrosoluble gels in order to evaluate their antioxidant ... See full document

30

Phenolic compounds and bioactivity of Cytisus villosus Pourr.

Phenolic compounds and bioactivity of Cytisus villosus Pourr.

... parts of C. villosus plant were dried at room temperature and grounded to powder (40 mesh ...mixture of ethanol/water (80:20, v/v) for 24 h, at a solid/liquid ration of 5% (w/v), with ... See full document

12

Phenolic compounds in coffee

Phenolic compounds in coffee

... relationship of CGA with coffee cup quality is still unclear and somehow ...addition of diCQA conferred a disagreeable flavor to coffee beverage, which disappeared on subsequent addition of ... See full document

14

Commercial spices and industrial ingredients: evaluation of antioxidant capacity and flavonoids content for functional foods development

Commercial spices and industrial ingredients: evaluation of antioxidant capacity and flavonoids content for functional foods development

... extracts of fruits, herbs, vegetables, cereals and other plant materials rich in phenolics have attracted the interest of the food industry, because of their ability to retard the ... See full document

7

In-vitro and In-vivo Activities of Phenolic Compounds A gainst Cutaneous Leishmaniasis

In-vitro and In-vivo Activities of Phenolic Compounds A gainst Cutaneous Leishmaniasis

... Abstract: Phenolic compounds (PCs) are well-known phytochemicals found in plants that have been studied for their pharmacological ...properties. In particular, the potentialities of PCs ... See full document

8

Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks

Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks

... starches and lipids are due to the ability of the amylose fraction of starches to bind lipids such as fatty ...decrease in expansion and the increase in bulk density of ... See full document

9

In vivo antioxidant activity of phenolic compounds: facts and gaps

In vivo antioxidant activity of phenolic compounds: facts and gaps

... presence of these phenolic compounds in free or bound forms directly influences their ...the in vivo antioxidant potential of phenolic acids, isolated from Trichilia ... See full document

48

Analysis of phenolic compounds in Tropaeolum majus L. processed by ionizing radiation

Analysis of phenolic compounds in Tropaeolum majus L. processed by ionizing radiation

... iMProVeMent in the radiation staBility of ePdM/incorPorated ePdM PoWder/carBon BlacK coMPound Ludmila de Ysasa Pozzo kIYAN 1 , Traian zAHARESCU 2 , Duclerc fernandes PARRA 1 , Ademar Benévolo LUGão 1 , 1 ... See full document

6

Health promoting and sensory properties of phenolic compounds in food

Health promoting and sensory properties of phenolic compounds in food

... thawing of fruits, oxidation of phenolic compounds takes place and is negatively correlated with the acceptance level of fruits (Blanda et ...the phenolic content ... See full document

16

Application of extruded broken bean flour for formulation of gluten-free cake blends

Application of extruded broken bean flour for formulation of gluten-free cake blends

... (p<0.05) of SV and density among CM45, CM60 and CM75 may be explained by the gradual and respective increase of EBF in the ...content of total dietary fiber compared to ... See full document

7

Processing and characterization of extruded breakfast meal formulated with broken rice and bean flour

Processing and characterization of extruded breakfast meal formulated with broken rice and bean flour

... °C) and the short time the material was in contact with this ...Deshpande and Damodarn (1990), the phytates are relatively stable to heat, and according to Kon and Sanshuck (1981), the ... See full document

10

The study of dna content and phenolic compounds in cultivars of olive tree

The study of dna content and phenolic compounds in cultivars of olive tree

... -1 of total phenolic compound was found in cultivar Arbequina and ...value in olive was recorded by Cavalheiro et ...-1 in olive leaves of the cultivar Arbequina in ... See full document

10

Processing and characterization of extruded breakfast meal formulated with broken rice and bean flour

Processing and characterization of extruded breakfast meal formulated with broken rice and bean flour

... 30% of bean flour, 70% of rice flour, and 5% of ...design in order to define the most satisfactory ...quantity of water calculated in accordance with the ... See full document

10

Regional and functional development of Knić

Regional and functional development of Knić

... Changes of demographic, functional and physiognomic characteristics of Knic were analyzed in this ...largest, and according to the functions the most important settlement ... See full document

8

Development and optimization of formulations of geomaterials for adobes rehabilitation and repair

Development and optimization of formulations of geomaterials for adobes rehabilitation and repair

... shrinkage of the ...mixed in the adobe raw materials in order to avoid cracking (Christoforo et ...mechanical and thermal properties. Consequently, there is a high risk of cracking ... See full document

174

Tocopherols content of different wheat varieties: differences between refined and whole-wheat flour

Tocopherols content of different wheat varieties: differences between refined and whole-wheat flour

... role in human nutrition ...risk of developing chronic diseases and this health benefit may be due to different phytochemical compounds, including tocopherols ...aim of this study ... See full document

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