Articles with "free bound" as a keyword



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Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine.

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Published in 2019 at "Food chemistry"

DOI: 10.1016/j.foodchem.2019.01.172

Abstract: To test the effects of bentonite addition at various stages of fermentation, five Malvazija istarska white grape must vinification treatments were performed with 100 g/hL of bentonite added in clear juice, at the beginning, in the… read more here.

Keywords: fining fermentation; free bound; wine; fermentation ... See more keywords
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Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta.

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Published in 2017 at "Food research international"

DOI: 10.1016/j.foodres.2017.08.031

Abstract: Cooking by boiling dry pasta could have varying degrees of influence on nutritional and functional components. In the present study, its effect on total phenolic content and antioxidant capacity, as well as on the comprehensive… read more here.

Keywords: gluten free; pasta; free bound; commercial gluten ... See more keywords
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Free and bound phenolic profiles of the bran from different rice varieties and their antioxidant activity and inhibitory effects on ɑ-amylose and ɑ-glucosidase

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Published in 2018 at "Journal of Cereal Science"

DOI: 10.1016/j.jcs.2018.06.013

Abstract: Abstract Free and bound phenolic extracts from three varieties of black, indica, and Japonica rice bran were evaluated for their compositions, antioxidant activity and inhibitory effects on ɑ-amylase and ɑ-glucosidase activities. The free and bound… read more here.

Keywords: free bound; rice bran; bound phenolics; rice ... See more keywords
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Characterisation of heteroatomic compounds in free and bound bitumen from different source rocks by ESI FT-ICR MS

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Published in 2021 at "Organic Geochemistry"

DOI: 10.1016/j.orggeochem.2020.104147

Abstract: Abstract Catalytic hydropyrolysis (HyPy) has been widely used in the study of covalently bonded biomarkers from macromolecular organic matter. Current HyPy studies mainly focus on nonpolar aliphatic biomarkers, whereas studies of polar non-volatile heteroatomic compounds… read more here.

Keywords: heteroatomic compounds; compounds free; free bound; bound bitumen ... See more keywords
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Comparison of Free and Bound Advanced Glycation End Products (AGEs) in Food: A Review on the Possible Influence on Human Health.

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Published in 2019 at "Journal of agricultural and food chemistry"

DOI: 10.1021/acs.jafc.9b05891

Abstract:   ABSTRACT: Debate on the hazard of advanced glycation end products (AGEs) in food has continued for many years, due to their uncertain bioavailability and ability to bind to their receptors (RAGEs) in vivo. There… read more here.

Keywords: free bound; ages food; glycation end; advanced glycation ... See more keywords
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Phenolic Composition and Evaluation of the Antimicrobial Activity of Free and Bound Phenolic Fractions from a Peruvian Purple Corn (Zea mays L.) Accession.

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Published in 2017 at "Journal of food science"

DOI: 10.1111/1750-3841.13973

Abstract: Beneficial effects on overall gut health by phenolic bioactives-rich foods are potentially due to their modulation of probiotic gut bacteria and antimicrobial activity against pathogenic bacteria. Based on this rationale, the effect of the free… read more here.

Keywords: bound phenolic; purple corn; peruvian purple; corn ... See more keywords
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Identification of the aroma compounds in Vitex doniana sweet: free and bound odorants

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Published in 2017 at "Chemistry Central Journal"

DOI: 10.1186/s13065-017-0247-7

Abstract: BackgroundMost often, the glycosidically-bound aroma compounds are released during industrial processing or pre-treatment of fruits. This usually introduces modification to the aroma notes of such fruits. Therefore, there is the need to understand the contribution… read more here.

Keywords: doniana sweet; aroma compounds; aroma; free bound ... See more keywords
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Free and Bound Phenolic Profiles of Rosa roxburghii Tratt Leaves and Their Antioxidant and Inhibitory Effects on α-Glucosidase

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Published in 2022 at "Frontiers in Nutrition"

DOI: 10.3389/fnut.2022.922496

Abstract: Rosa roxburghii Tratt (R. roxburghii) tea is a traditional Chinese beverage. This study aims to investigate and compare the phenolics in free and bound forms of two cultivars of R. roxburghii leaves, and their bioactivities.… read more here.

Keywords: phenolic profiles; free bound; rosa roxburghii; bound phenolic ... See more keywords
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Valorization of Peels of Eight Peach Varieties: GC–MS Profile, Free and Bound Phenolics and Corresponding Biological Activities

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Published in 2023 at "Antioxidants"

DOI: 10.3390/antiox12010205

Abstract: Sustainability, becoming essential for food processing and technology, sets goals for the characterization of resources considered as food waste. In this work, information about the GC-MS metabolites of peach peels was provided as a tool… read more here.

Keywords: peach peels; peach; bound phenolics; free bound ... See more keywords
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Label-Free Bound-States-in-the-Continuum Biosensors

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Published in 2022 at "Biosensors"

DOI: 10.3390/bios12121120

Abstract: Bound states in the continuum (BICs) have attracted considerable attentions for biological and chemical sensing due to their infinite quality (Q)-factors in theory. Such high-Q devices with enhanced light-matter interaction ability are very sensitive to… read more here.

Keywords: bound states; states continuum; label free; free bound ... See more keywords
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Optimizing Extraction Conditions of Free and Bound Phenolic Compounds from Rice By-Products and Their Antioxidant Effects

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Published in 2018 at "Foods"

DOI: 10.3390/foods7060093

Abstract: Rice by-products are extensively abundant agricultural wastes from the rice industry. This study was designed to optimize experimental conditions for maximum recovery of free and bound phenolic compounds from rice by-products. Optimized conditions were determined… read more here.

Keywords: bound phenolic; rice; free bound; rice products ... See more keywords