Gotowa bibliografia na temat „Bitter flavanone glycoside”
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Artykuły w czasopismach na temat "Bitter flavanone glycoside"
Luth, Diane, i Gloria A. Moore. "Isolation and Characterization of Chalcone Synthase and Chalcone Isomerase cDNAs from Grapefruit (Citrus paradisi Macf.)". HortScience 31, nr 4 (sierpień 1996): 585e—585. http://dx.doi.org/10.21273/hortsci.31.4.585e.
Pełny tekst źródłaScurria, Antonino, Marzia Sciortino, Ana Rosa Garcia, Mario Pagliaro, Giuseppe Avellone, Alexandra Fidalgo, Lorenzo Albanese, Francesco Meneguzzo, Rosaria Ciriminna i Laura M. Ilharco. "Red Orange and Bitter Orange IntegroPectin: Structure and Main Functional Compounds". Molecules 27, nr 10 (19.05.2022): 3243. http://dx.doi.org/10.3390/molecules27103243.
Pełny tekst źródłaBen Zid, Malek, Claudie Dhuique-Mayer, Marc Lartaud, Antoine Collignan, Adrien Servent, Manuel Dornier i Sihem Bellagha. "Effects of Osmotic Treatments on Modulating Bitter Flavanones Glycosides Contents and Microstructure of Citrus aurantium Peels". Food and Bioprocess Technology 8, nr 12 (23.09.2015): 2461–69. http://dx.doi.org/10.1007/s11947-015-1596-7.
Pełny tekst źródłaBenayad, Ouijdane, Mohamed Bouhrim, Salima Tiji, Loubna Kharchoufa, Mohamed Addi, Samantha Drouet, Christophe Hano i in. "Phytochemical Profile, α-Glucosidase, and α-Amylase Inhibition Potential and Toxicity Evaluation of Extracts from Citrus aurantium (L) Peel, a Valuable By-Product from Northeastern Morocco". Biomolecules 11, nr 11 (20.10.2021): 1555. http://dx.doi.org/10.3390/biom11111555.
Pełny tekst źródłaPatel, Dinesh Kumar. "Therapeutic Potential of Poncirin Against Numerous Human Health Complications: Medicinal Uses and Therapeutic Benefit of an Active Principle of Citrus Species". Endocrine, Metabolic & Immune Disorders - Drug Targets 21 (8.01.2021). http://dx.doi.org/10.2174/1871530321666210108122924.
Pełny tekst źródłaPatel, Dinesh Kumar. "Therapeutic Potential of Poncirin Against Numerous Human Health Complications: Medicinal Uses and Therapeutic Benefit of an Active Principle of Citrus Species". Endocrine, Metabolic & Immune Disorders - Drug Targets 21 (8.01.2021). http://dx.doi.org/10.2174/1871530321666210108122924.
Pełny tekst źródłaRozprawy doktorskie na temat "Bitter flavanone glycoside"
Ben, Zid Malek. "Etude de la déshydratation osmotique pour la formulation et la stabilisation d’écorces de bigarades (Citrus aurantium)". Electronic Thesis or Diss., Montpellier, SupAgro, 2016. http://www.theses.fr/2016NSAM0007.
Pełny tekst źródłaThe main objective of this study is to modulate the excessive bitterness of bitter orange peels using the technique of osmotic dehydration. The examined treatments are the dehydration-impregnation by soaking in sucrose solutions (DII) (60 ° Brix -50 ° C, 60 ° Brix- 25 ° C, 40 ° Brix- 25 ° C, 6h) and the dry osmotic dehydration (DS) (granulated sucrose -25 ° C, 6 h). Two blanching methods are also investigated in order to improve the performance of the osmotic dehydration: steam blanching (100 ° C, 5 min) and water blanching (85 ° C-60 min and 95 ° C-10 min). The blanching-osmotic dehydration combined treatments are VDII, EDII, VDS, EDS where V: (steam blanching - 5 min), E: (water blanching at 95 ° C - 6 min ), DII: (25 ° C-60 ° Brix- 4h) and DS (25 ° C granulated sucrose -4h). The study of the mass transfers including bitter compounds is based on a kinetic approach. The quantitative analysis of these compounds is carried out with high-performance liquid chromatography. Microscopic examination of blanched and osmotically dehydrated peels was performed to evaluate their porosity. The sensory profile of peels obtained by different osmotic treatments (DS, VDS, EDS, DII, VDII, EDII) was established in order to distinguish the differences between products and to control the effectiveness of each treatment on bitterness modulation. The main bitter flavanone glycosides identified in the peels are neoeriocitrin, naringin, and neohesperidin with predominance of the last two compounds. The high porosity of the peels (0.43 (0.06)) promotes the imbibition of external liquid during water blanching and during DII in low concentrated solutions (40 ° Brix). This phenomenon was also observed during the first hour of the DII in high sugar concentrated solutions (60° Brix). Significant losses of bitter compounds are noted during water blanching and also during osmotic treatments. This interesting result shows that the osmotic dehydration could modulate the bitterness of the peels either by promoting sugar uptake or flavanones glycosides loss. However, the DIi elicited higher loss of bitter compounds than DS. By contrast, the steam blanching showed good retention of bitter compounds. Both blanching methods accelerate and increase water loss. However, only water blanching increases sugar gains during DII and DS treatments. Losses of bitter compounds are increased either by steam or blanching water, but the latter gave rise to much higher losses than the former. The results of sensory evaluation showed significant differences between the products. Coupling water blanching to either DS or DII treatments yielded to high sweetened peels with low bitter taste intensity. These products are the most appreciated ones