scholarly journals Comparative study on effects of adding germinated and non‐germinated legumes on bioactive components, antioxidant, textural and sensory characteristics of cereal flakes

2021 ◽  
Author(s):  
Dur‐e‐shahwar Sattar ◽  
Ayesha tul Fauqiha ◽  
Mwanasiti Mohamed ◽  
Tahira Mohsin Ali ◽  
Abid Hasnain
Keyword(s):  
Comparative Study ◽  
Sensory Characteristics ◽  
Bioactive Components

Comparative Study of Contents of Several Bioactive Components in Fruiting Bodies and Mycelia of Culinary-Medicinal Mushrooms

2013 ◽  
Vol 15 (3) ◽  
pp. 315-323 ◽  
Author(s):  
Shin-Yi Lin ◽  
Yu-Kai Chen ◽  
Hui-Tzu Yu ◽  
Gayane S. Barseghyan ◽  
Mikheil D. Asatiani ◽  
...  
Keyword(s):  
Comparative Study ◽  
Fruiting Bodies ◽  
Bioactive Components ◽  
Medicinal Mushrooms

Comparative study of not from concentrate and reconstituted from concentrate of pomegranate juices on nutritional and sensory profile

2021 ◽  
pp. 108201322110037
Author(s):  
G Brunda ◽  
Urs Kavyashree ◽  
Shilpa S Shetty ◽  
Kirti Sharma
Keyword(s):  
Antioxidant Activity ◽  
Comparative Study ◽  
Essential Elements ◽  
Iron Bioavailability ◽  
Sensory Characteristics ◽  
Sensory Profile ◽  
Pomegranate Juice ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Hepg2 Cell Lines

Pomegranate juice is popular due to its unique health benefits, sensory characteristics and also a good source of bioactive compounds. Comparative study on processing effect of Not from Concentrate (NFC) and Reconstituted from concentrate (RFC) pomegranate juice on the nutritional and sensory characteristics of ‘Ganesh’ variant was conducted. Results showed that not much differences observed in parameters like pH, acidity, essential elements, protein, total sugars and polyphenol content between NFC and RFC. As per the study NFC had a better antioxidant activity with intracellular ROS inhibition of 11% higher with significant ( p < 0.05) than RFC in HepG2 cell lines. Total anthocyanin content was significantly different ( p < 0.05) in NFC (428.05 mg/l) compared to 326.74 mg/l in RFC expressed as cyanidin-3-glucoside. Iron uptake was 40 units (µg/mg protein) higher in NFC than RFC ( p < 0.05) in HepG2 cells. Sensory flavor profile showed NFC having significant differences with respect to characteristic pomegranate freshness, fruitiness, sweetness and astringency mouthfeel. RFC had higher sweetish and cooked flavor with additional vegetable like notes of beet and carrot. Based on the data better antioxidant activity, iron bioavailability, anthocyanin content and sensory attributes were captured in pomegranate NFC juices over RFC juices.

scholarly journals The effect of bioactive components of plant origin on the physicochemical and sensory characteristics of functional sausages

2019 ◽  
Vol 39 (1) ◽  
pp. 232-239 ◽  
Author(s):  
Andrzej PÓŁTORAK ◽  
Monika MARCINKOWSKA-LESIAK ◽  
Krzysztof LENDZION ◽  
Anna ONOPIUK ◽  
Małgorzata MOCZKOWSKA ◽  
...  
Keyword(s):  
Sensory Characteristics ◽  
Plant Origin ◽  
Bioactive Components

Comparative Study of Contents of Several Bioactive Components in Fruiting Bodies and Mycelia of Culinary-Medicinal Mushrooms

2012 ◽  
Vol 14 (4) ◽  
pp. 357-363 ◽  
Author(s):  
Yu-Chang Lo ◽  
Shin-Yi Lin ◽  
Enkhjargal Ulziijargal ◽  
Shin-Yu Chen ◽  
Rao-Chi Chien ◽  
...  
Keyword(s):  
Comparative Study ◽  
Fruiting Bodies ◽  
Bioactive Components ◽  
Medicinal Mushrooms

Comparative study on the bioactive components and in vitro biological activities of three green seedlings

2020 ◽  
Vol 321 ◽  
pp. 126716
Author(s):  
Xue Li ◽  
Pei Wang ◽  
Jiaqing Zhu ◽  
Juanjuan Yi ◽  
Zhenyu Ji ◽  
...  
Keyword(s):  
Comparative Study ◽  
Biological Activities ◽  
Bioactive Components

scholarly journals Comparative Study on Major Bioactive Components in Natural, Artificial and in-Vitro Cultured Calculus Bovis

2007 ◽  
Vol 55 (1) ◽  
pp. 128-132 ◽  
Author(s):  
Shi-Kai Yan ◽  
Yan-Wen Wu ◽  
Run-Hui Liu ◽  
Wei-Dong Zhang
Keyword(s):  
Comparative Study ◽  
Bioactive Components

scholarly journals Comparative study on the volatile compounds and sensory characteristics of some locally produced potato chips

2020 ◽  
Vol 45 (2) ◽  
pp. 34-48
Author(s):  
Moustafa Mohamed ◽  
Mohamed Ibrahim ◽  
Hoda Fadel ◽  
Sameh Ghanem
Keyword(s):  
Comparative Study ◽  
Volatile Compounds ◽  
Potato Chips ◽  
Sensory Characteristics
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