Physicochemical and antioxidative properties of Cornelian cherry beer.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.12.093
Abstract: The aim of this study was to determine the possibility of the use of Cornelian cherry (CC) juices in brewing technology. We analyzed basic physicochemical properties, concentration of polyphenols and iridoids, and antioxidative activity of… read more here.
Keywords: properties cornelian; antioxidative properties; cherry beer; cornelian cherry ... See more keywords
Comparative assessment of physicochemical and antioxidative properties of mung bean protein hydrolysates
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DOI: 10.1039/c9ra06468k
Abstract: Two commercial plant proteases namely ficin and bromelain, were acquired to hydrolyze mung bean protein over 300 min hydrolysis, and the physicochemical and antioxidative properties of the obtained hydrolysates were investigated. Bromelain-treated mung bean protein… read more here.
Keywords: protein; bean protein; antioxidative properties; mung bean ... See more keywords