Respiratory properties of fresh black carrot (Dacus Carota L.) based upon non-linear enzyme kinetics approach
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04422-5
Abstract: The present work was undertaken with an objective to evaluate the impact of temperature on respiration rate of fresh black carrot using a non-linear enzyme kinetics approach. Two different models viz. Arrhenius equation (temperature effect)… read more here.
Keywords: fresh black; black carrot; enzyme kinetics; carrot ... See more keywords
In Vitro Colonic Fermentation of (Poly)phenols and Organosulfur Compounds of Fresh and Black Garlic.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.1c08081
Abstract: The beneficial properties associated with garlic consumption have been related to the presence of bioactive compounds including (poly)phenols and organosulfur compounds (OSCs). This study aims to assess the effect of in vitro colonic fermentation on… read more here.
Keywords: vitro; poly phenols; fermentation; fresh black ... See more keywords