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Progress in Agricultural Engineering Sciences
Authors: Karina Ilona Hidas, Csaba Németh, Lien Phuong Le Nguyen, Anna Visy, Adrienn Tóth, László Friedrich, and Ildikó Csilla Nyulas-Zeke

during the freezing process and it results in the concentration of components, that leads to the accumulation of low-density lipoproteins in plasma ( Zhao et al., 2021 ). Au and his co-authors examined the effect of freezing at –20 °C and frozen storage

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Acta Alimentaria
Authors: M. Antal, A. Regöly-Mérei, L. Biró, K. Nagy, J. Fülöp, E. Beretvás, E. Gyömörei, O. Kis, and A. Vámos

supplementation on serum 25(OH) D concentration is weak among peripubertal Finnish girls: a 3-y prospective study. Eur. J. clin. Nutr. , 56, 431-437. The effect of conventional vitamin D 2 supplementation on serum 25(OH) D concentration

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Acta Alimentaria
Authors: G. Rácz, M. Alam, Ch. Arekatte, K. Albert, N. Papp, É. Stefanovits-Bányai, P. Russo, M. DiMatteo, and Gy. Vatai

Alves , V.D. & Coelhoso , I.M. (2006): Orange juice concentration by osmotic evaporation and membrane distillation: A comparative study. J. Food Eng. , 74 (1) , 125

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Acta Alimentaria
Authors: V. Tomović, Lj. Petrović, M. Jokanović, M. Tomović, Ž. Kevrešan, T. Tasić, P. Ikonić, B. Šojić, S. Škaljac, and M. Šošo

Tomović, V.M., Petrović, Lj.S., Tomović, M.S., KevreŠan, ž.S., Jokanović, M.R., Džinić, N.R. & Despotović, A.R. (2011c): Cadmium concentration of the liver in ten different pig genetic lines from Vojvodina, Serbia. Fd Addit. Contam. B , 4 , 180

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. Keita , Y. , Yoshihiro , Y. & Masao , O. ( 2004 ): Changes in concentrations of resveratrol and its related compounds in red wine during alcoholic and malolactic fermentation . J. Jpn. Soc. Food Sci. , 51 ( 5 ), 274 – 278

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98 110 Versari, A., Ferrarini, R., Parpinello, G.P. & Galassi, S. (2003): Concentration of grape must by nanofiltration membranes, Trans IChemE, 81. Part C. Fd

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. & Woodrow, L. (2008): Changes in isoflavone concentration with 58 years of genetic improvement of short-season soybean cultivars. Crop Sci. , 48 , 2201–2208. Woodrow L. Changes in

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Acta Alimentaria
Authors: D. Das, S. Tamuly, M. Das Purkayastha, B. Dutta, C. Barman, D.J. Kalita, R. Boro, and S. Agarwal

fractions were calculated to be approximately 500, 67.8, and 500 mg kg −1 BW/day, respectively, indicating that GTE with a low EGCG concentration could help its use, since it would be unwise to completely eliminate a potent bioactive compound like EGCG

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Carrot is an important source of sugars. The objective of this study was to investigate the effects of water supply (precipitation + irrigation) on the concentration and ratio of fructose, glucose, and sucrose in carrot. Irrigation did not decrease the dry matter content and the summed concentration of the three measured sugars. Glucose accumulation was not influenced either by irrigation or by year. Low amount of precipitation during the early growing period was detrimental for fructose accumulation. Irrigation enhanced sucrose concentration, presumably by ensuring better photosynthetic activity. However, dry and hot weather during the irrigation cut-off period in 2011 also resulted in increased sucrose accumulation, presumably as a stress effect. It was found that irrigation did not influence the ratio of the three investigated saccharides at all, and even the growing year had just a slight effect on that.

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The influence of the ethanol concentrations on the phenolic content was analysed in walnut liqueur, which is traditionally prepared from green walnut fruits. At the end of June, green walnut fruits from cultivars Elit and Franquette were picked and steeped into three concentrations (40, 60 and 96%) of ethanol. In the walnut alcoholic drink (liqueur), total phenolic content was measured using spectrophotometer. Furthermore, twelve individual phenolics were investigated using HPLC with PDA detector such as gallic, protocatechuic, syringic, ellagic, sinapic, p -coumaric, chlorogenic, vanillic and caffeic acid, (+)-catechin, 1,4-naphthoquinone and juglone. The content of total phenolics increased with increasing ethanol concentration. Similar results were achieved for some individual phenolic compounds such as protocatechuic, sinapic and p -coumaric acid as well as 1,4-naphthoquinone. The levels of some other phenolic content were highest at 40% ethanol and lowest at 96% ethanol. This was exhibited for gallic, chlorogenic, vanillic and syringic acid, (+)-catechin and juglone.

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