Polyphenolic acid content in Brassica vegetables during hydrothermal treatment with salt addition

2021 ◽  
Author(s):  
Joanna Doniec ◽  
Adam Florkiewicz ◽  
Robert Socha ◽  
Agnieszka Filipiak‐Florkiewicz
Keyword(s):  
Hydrothermal Treatment ◽  
Acid Content ◽  
Salt Addition ◽  
Brassica Vegetables

scholarly journals Directions of Changes in the Content of Selected Macro- and Micronutrients of Kale, Rutabaga, Green and Purple Cauliflower Due to Hydrothermal Treatment

2021 ◽  
Vol 11 (8) ◽  
pp. 3452
Author(s):  
Joanna Kapusta-Duch ◽  
Adam Florkiewicz ◽  
Teresa Leszczyńska ◽  
Barbara Borczak
Keyword(s):  
Hydrothermal Treatment ◽  
Mineral Content ◽  
Processing Conditions ◽  
Brassica Vegetables ◽  
Macro And Micronutrients ◽  
The Stability

Little is still known about macro- and micronutrients in processed selected Brassica vegetables such as purple and green cauliflower, rutabaga and kale. This study evaluates the influence of different processing conditions (blanching and boiling) on the stability of selected macro- and micronutrients in the aforementioned vegetables. Results indicated that blanching and boiling affect the mineral content of Brassica vegetables. Of the examined Brassica vegetables, the largest losses were found for potassium and iron (on average by 39.72%).

scholarly journals Comparison of Sous-vide methods and traditional hydrothermal treatment on GLS content in Brassica vegetables

2017 ◽  
Vol 243 (9) ◽  
pp. 1507-1517 ◽  
Author(s):  
Adam Florkiewicz ◽  
Ewa Ciska ◽  
Agnieszka Filipiak-Florkiewicz ◽  
Kinga Topolska
Keyword(s):  
Hydrothermal Treatment ◽  
Brassica Vegetables ◽  
Sous Vide

Effect of light intensity on the ultrastructure of the filamentous cyanobacterium, Anabaena variabilis

1988 ◽  
Vol 46 ◽  
pp. 300-301
Author(s):  
C. S. Bricker ◽  
S. R. Barnum ◽  
B. Huang ◽  
J. G. Jaworskl
Keyword(s):  
Fatty Acid ◽  
Light Intensity ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Anabaena Variabilis ◽  
Chloroplast Envelope ◽  
Major Constituent ◽  
Filamentous Cyanobacterium ◽  
Photosynthetic Membrane ◽  
Effect Of Light

Cyanobacteria are Gram negative prokaryotes that are capable of oxygenic photosynthesis. Although there are many similarities between eukaryotes and cyanobacteria in electron transfer and phosphorylation during photosynthesis, there are two features of the photosynthetic apparatus in cyanobacteria which distinguishes them from plants. Cyanobacteria contain phycobiliproteins organized in phycobilisomes on the surface of photosynthetic membrane. Another difference is in the organization of the photosynthetic membranes. Instead of stacked thylakolds within a chloroplast envelope membrane, as seen In eukaryotes, IntracytopIasmlc membranes generally are arranged in three to six concentric layers. Environmental factors such as temperature, nutrition and light fluency can significantly affect the physiology and morphology of cells. The effect of light Intensity shifts on the ultrastructure of Internal membrane in Anabaena variabilis grown under controlled environmental conditions was examined. Since a major constituent of cyanobacterial thylakolds are lipids, the fatty acid content also was measured and correlated with uItrastructural changes. The regulation of fatty acid synthesis in cyanobacteria ultimately can be studied if the fatty acid content can be manipulated.

129: Sialic Acid Content of Urinary TAMM-Horsfall Protein is Reduced in Interstitial Cystitis Patients

2007 ◽  
Vol 177 (4S) ◽  
pp. 44-45
Author(s):  
C. Lowell Parsons ◽  
Mahadevan Rajasekaran ◽  
Marianne Chenoweth ◽  
Paul Stein
Keyword(s):  
Sialic Acid ◽  
Interstitial Cystitis ◽  
Acid Content ◽  
Sialic Acid Content

Comparative study of rosmarinic acid content in Satureja species

Planta Medica ◽  
2010 ◽  
Vol 76 (12) ◽  
Author(s):  
H Hajimehdipoor ◽  
M Shekarchi ◽  
S Saeidnia ◽  
A Gohari ◽  
Z Abedi
Keyword(s):  
Comparative Study ◽  
Acid Content ◽  
Rosmarinic Acid

Analysis of ascorbic acid content in various fruits and vegetables by spectrofluorimetric methods

Planta Medica ◽  
2011 ◽  
Vol 77 (12) ◽  
Author(s):  
A Haskovic ◽  
A Copra Janicijevic ◽  
A Topcagic ◽  
L Klepo ◽  
A Kapur ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Fruits And Vegetables ◽  
Ascorbic Acid Content

Effect of Fermentation Methods on Phytic acid Content in Wheat Flour Bread

2014 ◽  
Vol 27 (1) ◽  
pp. 128-142
Author(s):  
Ali A. Sahi ◽  
Ali H. Abdul-Kareem ◽  
Basim A. Jaber
Keyword(s):  
Phytic Acid ◽  
Wheat Flour ◽  
Acid Content ◽  
Phytic Acid Content
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