PHENOLIC

作品数：339被引量：609H指数：10
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Protective Effect of Sweet Potato Peel against Oxidative Stress in Hyperlipidemic Albino Rats
《Food and Nutrition Sciences》2019年第5期503-516,共14页Sami A Althwab Hassan M. Mousa Khaled M El-Zaha A. M. Abdel Zaher 
In the present investigation, the valorization of sweet potato (Ipomoea batatas L.) wastes into food application with health benefits was studied. Growing interest in the replacement of synthetic food antioxidants by ...
关键词：Sweet POTATO PEEL Total PHENOLIC ORGANOLEPTIC Properties Oxidative Stress FERMENTED Milk 
Bioaccessibility of Phenolic Compounds of Araucaria angustifolia from Seed Water Extracts during In Vitro Simulated Gastrointestinal Conditions
《Food and Nutrition Sciences》2018年第10期1137-1146,共10页Iria Pedroso da Cunha Denise Wibelinger de Melo Silvani Verruck Bruna Marchesan Maran Elane Schwinden Prudencio Edna Regina Amante 
Food by-products containing bioactive substances, such as phenolic compounds, have garnered attention due to the possibility to increase the value of what would otherwise be considered residue. The present work sought...
关键词：Araucaria angustifolia Pinhao Extract PHENOLIC In Vitro Bioaccessibility Functional Properties 
Chemical Composition and Antioxidant Activity of <i>Bunchosia glandulifera</i>Fruit at Different Ripening Stages被引量：1
《Food and Nutrition Sciences》2018年第10期1147-1159,共13页Daiane Einhardt Blank Danize Justen Sara Fraga Carlos Roberto Peixoto Neusa Fernandes de Moura 
Bunchosia glandulifera belongs to the family Malpighiaceae and is popularly known as “caferana” in the city of Santo Antonio da Patrulha. The fruits have a high economic value and their inclusion in the diet has hea...
关键词：Bunchosia glandulifera RIPENING Stages CAFFEINE Carotenoids Flavonoids Antioxidant Activity VITAMIN C PHENOLIC Content 
Effect of Ultrasound-Assisted Extraction of Phenolic Compounds on the Characteristics of Walnut Shells
《Food and Nutrition Sciences》2018年第8期1034-1045,共12页Hannah Han Shusheng Wang Milan Rakita Yanting Wang Qingyou Han Qin Xu 
Walnuts are one of nature’s more waste-heavy products. 67% of the nut is shell and husk, low value by-products that are rich in phenolic compounds. The phenolic compounds extracted from walnut shells are potentially ...
关键词：WALNUT SHELL Ultrasound-Assisted Extraction TOTAL PHENOLIC Content (TPC) Particle Size SEM Analysis 
Effect of Superfine Grinding on Physicochemical Properties, Antioxidant Activity and Phenolic Content of Red Rice ( <i>Oryza sativa</i>L.)被引量：4
《Food and Nutrition Sciences》2015年第14期1277-1284,共8页Q. M. Chen M. R. Fu F. L. Yue Y. Y. Cheng 
Red rice gains popularity as a functional crop owing to its high polyphenols content and antioxidant activity. However, active components are discarded in common milling. Superfine ground technology was employed in th...
关键词：Superfine Ground Red Rice PHYSICOCHEMICAL Properties Antioxidant Activity PHENOLIC Content 
Comparison among Cornelian Cherry and <i>Prunus cerasus</i>According to Phenolic Content and Antioxidant Capacity by Three Various Methods of Extraction被引量：1
《Food and Nutrition Sciences》2015年第12期1166-1173,共8页Newshan Behrangi Hossein Ghafoori Zeinab Farahmand Elham Mohammad Khani Mohammad Hossein Sanati 
Cornelian cherry and Prunus cerasus with red pigments possess precious source of flavonoids and phenolic acids which have various applications in treatment of various health problems. This study is conducted to compar...
关键词：Cornelian CHERRY PRUNUS cerasus p-Coumaric Acid Total PHENOLIC Content ANTIOXIDANT Activity 
Analysis of the Fatty Acids and Phenolic Compounds in a Cereal-Based Fermented Food (Tarhana)被引量：1
《Food and Nutrition Sciences》2014年第13期1177-1184,共8页Maribel Ovando-Martinez Orhan Daglioglu Umit Gecgel Senay Simsek 
Tarhana is a Turkish home-made fermented food product. The mixture of wheat flour, yoghurt, yeast, cooked vegetables, salt, and spices is fermented for 1 - 7 days. Tarhana is sun dried and ground for preparation of in...
关键词：TARHANA PHENOLIC COMPOUNDS FATTY ACID Composition 
Effect of Interaction Phenolic Compounds with Milk Proteins on Cell Line
《Food and Nutrition Sciences》2014年第22期2130-2146,共17页Nayra Shaker Mehanna Zakaria Mohamed Rezk Hassan Hala Mohamed Faker El-Din Ali Abd-Elaziz Ali Ryszard Amarowicz Tamer Mohammed El-Messery 
Plant flavonoids are polyphenolic compounds, commonly found in vegetables, fruits and many food sources that form a significant portion of our diet. These compounds act as anticancer and anti-proliferative but after i...
关键词：PHENOLIC COMPOUNDS PROTEIN INTERACTION and Human Cell LINE 
Antioxidant Capacities and Main Reducing Substance Contents in 110 Fruits and Vegetables Eaten in China被引量：6
《Food and Nutrition Sciences》2014年第4期293-307,共15页Changjin Liu Yanli Zhao Xiaojing Li Jianying Jia Yanya Chen Zetian Hua 
The aim of this study was to screen strongly-antioxidant fruits and vegetables and supply practical diet guidance for the public. We used 1,1-diphenyl-2-picrylhydrazyl (DPPH), ferric-reducing antioxidant potential (FR...
关键词：ANTIOXIDANT Capacity FRUITS VEGETABLES PHENOLIC Flavonoid VITAMIN C 
Multiple Response Optimization of High Temperature, Low Time Aqueous Extraction Process of Phenolic Compounds from Grape Byproducts被引量：4
《Food and Nutrition Sciences》2014年第4期351-360,共10页Hiba N. Rajha Nicolas Louka Nada El Darra Zeina Hobaika Nadia Boussetta Eugène Vorobiev Richard G. Maroun 
In this study phenolic compounds extraction from grape byproducts was conducted using pure water as a solvent. High temperatures and low time incubation periods were used in the aim of reducing the cost of the process...
关键词：PHENOLIC Compounds GRAPE BYPRODUCTS OPTIMIZATION AQUEOUS Extraction RESPONSE Surface Methodology 
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