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phytic acid/erythema
Veza se sprema u međuspremnik
5 rezultatima
Effects of irradiated phytic acid on antioxidation and color stability in meat models.
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Prijava Registriraj se
Lipid oxidation and color stability of meats treated with irradiated phytic acid were investigated during storage for 2 weeks at 4 degrees C. The phytic acid in deionized distilled water (DDW) was degraded by irradiation at 10 and 20 kGy, and the irradiated phytic acid showed a strong antiradical
Comparison of color, anti-nutritional factors, minerals, phenolic profile and protein digestibility between hard-to-cook and easy-to-cook grains from different kidney bean (Phaseolus vulgaris) accessions.
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Prijava Registriraj se
The present study was aimed to evaluate the differences among anti-nutritional factors in relation to mineral absorption and protein digestibility of Easy-to-cook (ETC) and Hard-to-cook (HTC) grains from different kidney bean (KB) accessions.HTC grains showed lower a* (redness to yellowness) and b*
Comparison of efficacy of products containing azelaic acid in melasma treatment.
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Prijava Registriraj se
BACKGROUND
Melasma is one of the most frequently diagnosed hyperpigmentation changes on the skin of women's faces. Nearly 30% of women using oral estrogen therapy struggle with this problem. A common way of reducing melasma is the application of azelaic acid products.
OBJECTIVE
Comparison of
Anti-aging efficacy of topical formulations containing niosomes entrapped with rice bran bioactive compounds.
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Prijava Registriraj se
BACKGROUND
Rice [Oryza sativa L. (Gramineae)] bran is a rich source of phytochemicals. Its oil also contains several bioactive components that exhibit antioxidative properties such as ferulic acid (F), γ-oryzanol (O), and phytic acid (P) which can be a new source of cosmetic raw
Effect of extrusion variables (temperature, moisture) on the antinutrient components of cereal brans.
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Prijava Registriraj se
The study was carried out, to explore the potentiality of extrusion technology for elimination of antinutritional components of cereal brans. Extrusion variables were moisture content (14, 17 and 20 %) and temperatures (115 °C, 140 °C, 165 °C). Phytic acid, polyphenols, oxalates, trypsin inhibitor,
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