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Antioxidant activity of protein extracts from heat-treated or thermally processed chickpeas and white beans
In this study, antioxidant activities of water-soluble protein extracts from chickpeas and white beans were investigated. The area under the curve (AUC) values of lyophilized crude protein extracts (dialyzed or undialyzed) ...
Effects of hot rehydration in the presence of hydrogen peroxide on microbial quality, texture, color, and antioxidant activity of cold-stored intermediate-moisture sun-dried figs
(Institute of Food Technologists, 2005-04)
Pectin methylesterase (PME) causes considerable softening in intermediate-moisture (IM) figs rehydrated at 30°C and cold stored at 28% to 29% moisture content. Rehydration of figs at 80°C for 16 min inactivated PME partially ...
Antioxidant activity and phenolic content of fresh and dry nuts with or without the seed coat
Total antioxidant activities based on ABTS free radical scavenging activity and phenolic content of fresh or dry hazelnuts, walnuts and pistachios assayed with their seed coats changed between 3063 and 11,076 μmol trolox ...
Antimicrobial and antioxidant activity of edible zein films incorporated with lysozyme, albumin proteins and disodium EDTA
In this study, partially purified lysozyme was incorporated into zein films in combination with chickpea albumin extract (CPAE), bovine serum albumin (BSA) and disodium EDTA. The zein films showed an inherent free radical ...