نتایج جستجو برای: debittering

تعداد نتایج: 70  

Journal: :Journal of agricultural and food chemistry 2012
Suthawan Charoenprasert Alyson Mitchell

The Mediterranean diet appears to be associated with a reduced risk of several chronic diseases including cancer and cardiovascular and Alzheimer's diseases. Olive products (mainly olive oil and table olives) are important components of the Mediterranean diet. Olives contain a range of phenolic compounds; these natural antioxidants may contribute to the prevention of these chronic conditions. C...

2014
Gianluca Bleve Maria Tufariello Miriana Durante Ezio Perbellini Francesca A. Ramires Francesco Grieco Maria S. Cappello Stefania De Domenico Giovanni Mita Maria Tasioula-Margari Antonio F. Logrieco

Table olives are one of the most important traditional fermented vegetables in Europe and their world consumption is constantly increasing. In the Greek style, table olives are obtained by spontaneous fermentations, without any chemical debittering treatment. Evolution of sugars, organic acids, alcohols, mono, and polyphenol compounds and volatile compounds associated with the fermentative meta...

Journal: :Journal of agricultural and food chemistry 2015
Eleni Melliou Jerry A Zweigenbaum Alyson E Mitchell

The chemical composition of finished table olive products is influenced by the olive variety and the processing method used to debitter or cure table olives. Herein, a rapid ultrahigh-pressure liquid chromatography triple-quadrupole tandem mass spectrometry method, using dynamic multiple reaction monitoring, was developed for the quantitation of 12 predominant phenolic and secoiridoid compounds...

Journal: :Fermentation 2022

Kinnow mandarin (Citrus reticulate L.) peels are a storehouse of well-known bioactive compounds, viz., polyphenols, flavonoids, carotenoids, limonoids, and tocopherol, which exhibit an effective antioxidant capacity. However, naringin is the most predominant bitter flavanone compound found in that causes their bitterness. It prohibits utilization food-based products. In present study, novel app...

2015
Kristína Markošová Lenka Weignerová Michal Rosenberg Vladimír Křen Martin Rebroš

Pichia pastoris is currently one of the most preferred microorganisms for recombinant enzyme production due to its efficient expression system. The advantages include the production of high amounts of recombinant proteins containing the appropriate posttranslational modifications and easy cultivation conditions. α-L-Rhamnosidase is a biotechnologically important enzyme in food and pharmaceutica...

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