搜索结果: 1-7 共查到“食品发酵与酿造技术 antioxidant”相关记录7条 . 查询时间(0.134 秒)
Change of selected antioxidant parameters of red wines during maturation
aging anthocyanins Cabernet Sauvignon polyphenols Vitis vinifera L.
2016/12/9
The effects of red wine maturation on the contents of selected parameters of bioactive compounds in wine were determined. Samples of Alibernet, Cabernet Sauvignon, and Torysa wines were studied by spe...
Optimisation of the antioxidant activity of kombucha fermented milk products
tea fungus fermentation antioxidants wild thyme RSM
2014/10/11
The antioxidant activity of fermented milk products obtained by using kombucha starter produced by fermentation on sweetened wild thyme extract was investigated. The starter was added to milk containi...
Effect of temperature on the antioxidant activity of phenolic acids
antioxidants pork lard oxidasability Oxipres
2014/2/25
The effect of temperature on the antioxidant activity of phenolic acids (gallic, gentisic, protocatechuic, syringic, vanillic, ferulic, caffeic, and sinapic; 0.5 mmol/kg) was studied in pork lard, usi...
Optimisation of antioxidant extraction from lemon balm (Melissa officinalis)
DPPH BCLM polyphenols flavonoids response surface methodology
2014/2/25
The effects of the propan-2-ol proportion in the extraction solvent (PPES), solid to liquid ratio (SLR), and extraction temperature on the extraction yield of antioxidants measured by 2,2-diphenyl-1-p...
Effects of koji Production and Saccharification Time on the Antioxidant Activity of amazake
amazake DPPH radical-scavenging activity lipid peroxidation inhibitory activity
2009/5/20
Amazake was prepared using yellow-koji (Aspergillus oryzae) or white-koji (Aspergillus kawachii). In both cases, when rice-koji and water were mixed in a ratio of 1: 2, saccharification was completed ...
A Comparison of Methods Used to Define the Phenolic Content and Antioxidant Activity of Croatian Wines
wine antioxidants polyphenols antioxidant activity
2009/3/16
Concentrations of phenolic antioxidants and antioxidant activities were determined for three different vintages of red varietal Plavac mali wines (Grgich), white varietal Posip wines (Grgich) and whit...
Comparison of the phenolic content and total antioxidant activity in wines as determined by spectrophotometric methods
wine phenolic compounds total antioxidant activity FCM PBM TEAC DPPH FR
2014/3/3
Folin-Ciocalteu reagent (FCM) and Price and Butler method (PBM) were used for spectrophotometric determination of the total content of phenolic compounds in 29 wines (8 white, 21 red). The average con...