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of the solubility of sunflower protein isolates by superlimited proteolysis. Nahrung , 33 , 25-29. Modification of the solubility of sunflower protein isolates by superlimited proteolysis

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Acta Alimentaria
Authors: S. Kravić, N. Marjanović, Z. Suturović, J. Švarc-Gajić, Z. Stojanović and M. Pucarević

in sunflower oil at different step of refining. J. Am. Oil Chem. Soc. , 80 , 825–828. Demirici M. Trans FA in sunflower oil at different step of refining

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. & Kissinger, P. T. (1976): A new liquid chromatography approach to plant phenolics. Application to the determination of chlorogenic acid in sunflower meal. J. agric. Fd Chem. , 24 , 380-382. A new liquid chromatography approach to

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phenolic compounds on the heat stability of milk and concentrated milk . J. Dairy Res. , 66 , 399 – 407 . P rasad , D.T. ( 1988 ): Studies on the interaction of sunflower albumins with chlorogenic

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Acta Alimentaria
Authors: A. Mouwakeh, P. Radácsi, ZS. Pluhár, É. Németh Zámboriné, G. Muránszky, CS. Mohácsi-Farkas and G. Kiskó

-Hortoru. , 15 ( 2 ), 3 – 12 . Ramadan , M.F. ( 2013 ): Healthy blends of high linoleic sunflower oil with selected cold pressed oils

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.W., Buehring, N., Baldwin, B.S., Astatkie, T. & Miller, J.F. (2008): Yield, oil content, and composition of sunflower grown at multiple locations in Mississippi. Agron. J. , 100 , 635–642. Miller J

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Acta Alimentaria
Authors: O.N. Campas-Baypoli, D.I. Sánchez-Machado, C. Bueno-Solano, A.A. Escárcega-Galaz and J. López-Cervantes

sunflower seeds.) Rev. Fitotec. Mex, 30, 39–42. Reyes V.M.H. Determinación materna del contenido de aceite en semillas de girasol Rev. Fitotec. Mex

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Hu, X., Bidney, D.L., Yalpani, N., Duvick, J.P., Crasta, O., Folkerts, O. & Lu, G. (2003): Overexpression of a gene encoding hydrogen peroxide-generating oxalate oxidase evokes defense responses in sunflower. Pl. Physiol. , 133 , 170

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Acta Alimentaria
Authors: M. Neves, M. Miguel, L. Pedro, J. Barroso, A. Figueiredo, D. Martins and S. Dandlen

56 982 988 Lee, J., Lee, Y. & Choe, E. (2007): Temperature dependence of the autooxidation and antioxidants of soybean, sunflower, and

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Acta Alimentaria
Authors: R. Amiri Qandashtant, E. Ataye Salehi, A. Mohamadi Sani, M. Mehraban Sangatash and O. Safari

for bulk bread consisted of flour (65%), water (32.5%), lyophilized baker’s yeast (0.6%), sucrose (0.6%), salt (0.6%), and sunflower oil (0.6%). First powder materials were mixed with a spiral mixer (Escher, Italy), then the water was added, and the

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