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phytic acid/rdečina
Povezava se shrani v odložišče
5 rezultatov
Effects of irradiated phytic acid on antioxidation and color stability in meat models.
Samo registrirani uporabniki lahko prevajajo članke
Prijava / prijava
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 / prijava
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 / prijava
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 / prijava
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 / prijava
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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