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Characterisation of phenolics and other quality parameters of different types of honey
physicochemical parameters phenolic acids flavonoids
2016/7/6
In order to provide a general picture of phytochemical characteristics of nectar honey, honeydew, and mixed honeys, an overall comparison of physicochemical parameters, and phenolic profile as well as...
Determination of trans-resveratrol action on two different types of neuronal cells,neuroblastoma and hippocampal cells
cancer oxidative stress polyphenol stillbenoid
2016/5/11
The effects of resveratrol on a cancer cell line derived from the nervous system, neuroblastoma and a cell line derived from hippocampal neurons under hydrogen peroxide-induced oxidative stress were e...
Effects of dietary starch types on rumen fermentation and blood profile in goats
high amylose starch rumen environmental parameter blood indicator ruminat
2016/2/23
The objective of the present study was to investigate how feeding a diet containing a type of purified starch entirely produced from normal or high amylose maize grains would affect rumen fermentation...
Genetic relationship between management units of Czech dam pig breeds based on various types of data and pedigree information
production data reproduction data number of generations
2016/2/23
Knowledge of genetic relationship is an important control mechanism for animal performance-testing schemes. Genetic relationship between and within pig herds was calculated for two dam breeds, Czech L...
Influence of various pork fat types on the ripening and characteristics of dry fermented sausage
pork adipose tissue methyl esters of fatty acids sensory characteristics lactic acid lactic acid bacteria
2014/2/24
The influence of three types of pork adipose tissue (neck, back, and leg) on the quality of dry fermented sausages was evaluated. No statistically significant differences between the most abundantly r...
Investigation and Identification of Antioxidative Flavonols, Quercetin and Kaempferol Glycosides in the Unused Parts of 10 Types of Food Plants Commonly Consumed in Japan
quercetin and kaempferol natural antioxidative flavonols unused part of food plant
2009/7/7
The antioxidative flavonols, quercetin and kaempferol in the unused parts of 10 types of food plants commonly consumed in Japan were determined by paper chromatography and ultraviolet spectroscopy. Th...
Heterocyclic Amines in Several Types of Cooked Meat and Chicken Dishes which Form Part of the Korean Diet
Heterocyclic amines Muscle meats Mutation Korean diet
2009/5/8
Heterocyclic amines (HAs) are formed in protein-rich foods during high temperature cooking such as frying and grilling. The amount of HAs formed in several of the most frequently eaten food dishes in ...
Effect of Oven Types on the Characteristics of Biscuits Made from Refrigerated and Frozen Doughs
biscuit refrigerated dough frozen dough oven type
2009/3/13
Characteristics of sugar snap and chocolate chip cookies, and hazelnut biscuits made from refrigerated and frozen dough were studied. Doughs were stored at 4 °C for 6 weeks and at –18 °C for 6 months,...