Enrichment of Functional Characteristics in the Okara by the Fermentation of Rhizopus azygosporus

2022 ◽  
Author(s):  
Chun-Yi Hu ◽  
Mei-Chen Chiu ◽  
Rhytia Ayu Christianty ◽  
Yo-Chia Chen
Keyword(s):  
Functional Characteristics

Functional characteristics of rat pancreatic islets maintained in culture after exposure to human interleukin 1

Diabetes ◽  
1988 ◽  
Vol 37 (7) ◽  
pp. 916-919 ◽  
Author(s):  
D. L. Eizirik ◽  
E. Strandell ◽  
K. Bendtzen ◽  
S. Sandler
Keyword(s):  
Pancreatic Islets ◽  
Interleukin 1 ◽  
Functional Characteristics ◽  
Rat Pancreatic Islets

THE BASIC DIRECTIONS OF PERFECTION OF TAX SYSTEM

2018 ◽  
Author(s):  
Вера Шумилина ◽  
Vera Shumilina ◽  
Анастасия Борзых ◽  
Anastasia Borzykh ◽  
Александр Трандофилов ◽  
...  
Keyword(s):  
Russian Federation ◽  
The State ◽  
Functional Characteristics ◽  
Tax System ◽  
The Russian Federation

The article discusses the features and main ways to improve the functioning of the tax system of the Russian Federation. The main criteria of functional characteristics of the category of taxes are revealed. The main directions of management of the tax system in the financial activities of the state. The most effective measures to improve the tax system are identified.

Antioxidant activity of cookiessupplemented with sugarbeet dietary fiber

2011 ◽  
pp. 151-157 ◽  
Author(s):  
Marijana B. Saka ◽  
Julianna F. Gyura ◽  
Aleksandra Mišan ◽  
Zita I. Šereš ◽  
Biljana S. Pajin ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Room Temperature ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Functional Characteristics

The antioxidant activity of cookies prepared by the addition of sugarbeet dietary fibers was investigated in order to estimate their influence on functional characteristics and shelf-life of cookies. Treated fiber (TF) was obtained from sugarbeet by extraction with sulfurous acid (75 °C at pH = 5.7during 60 min) and treatment with hydrogen peroxide (20 g/LH2O2 at pH = 11 during 24 h). The fiber obtained was dried (80 °C), ground and sieved. TF was investigated in comparison with commercially available Fibrex®. The cookies were prepared by the addition of 0, 7, 9 and 11% of sugarbeet dietary fiber as a substitute for wheat flour in the formulation of cookies. The antioxidant properties of cookies were tested every 7 days using a DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity test during 6 weeks of storage at room temperature (23 ± 1 ºC). The obtained results indicated that substitution of wheat flour with Fibrex® in the formulation of cookies upgraded the antioxidant activity, i.e. the functional characteristics of Fibrex®-enriched cookies and could prolong their shelf-life. In contrast, TF did not increase the antioxidant activity of TF-enriched cookies. The better antioxidant activities of Fibrex®-enriched cookies could be attributed to the presence of ferulic acid.

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