Now showing items 1-5 of 5
Effects of controlled pepsin hydrolysis on antioxidant potential and fractional changes of chickpea proteins
This study investigated the effects of controlled pepsin hydrolysis on antioxidant potential and fractional changes of chickpea protein extracts (CPE). The enzyme hydrolysis increased soluble protein content (1.2 to 2-fold) ...
Wheatgrass juice to wheat grass powder: Encapsulation, physical and chemical characterization
Wheatgrass juice (Triticum aestivum L.) is known as a healthy drink due to its high antioxidant activity and phenolic content. In order to avoid the undesirable odor and protect the functional compounds, wheatgrass juice ...
Evaluation of bioactivity of pomegranate fruit extract against Alicyclobacillus acidoterrestris DSM 3922 vegetative cells and spores in apple juice
This research evaluated the antimicrobial activity of commercial pomegranate extract (POMELLA®, PE) against Alicyclobacillus acidoterrestris vegetative cells and spores (approximately 105 log CFU/mL) in apple juice (pH ...
Phenolic contents, antioxidant activities and potential bioaccessibilities of industrial pomegranate nectar processing wastes
Antioxidant potential and bioaccessibility of co-products from industrial pasteurised pomegranate nectar (PN) processing such as peel (PP), press cake (PC) and precipitate after clarification (PAC) in comparison with raw ...
Capsaicin emulsions: Formulation and characterization
(Taylor & Francis, 2017-08)
Oleoresin capsicum, the oil extract of chili pepper, is mainly composed of capsaicin. Capsaicin is a hydrophobic volatile compound exhibiting antimicrobial activity against various microorganisms. Capsaicin in the form of ...