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Ana Clara Sabbione Santiago Suárez María Cristina Añón Adriana Scilingo 《International Journal of Food Science & Technology》2019,54(5):1506-1513
In this study, amaranth flour was used as an ingredient to prepare gluten-free cookies. The production process and attributes of amaranth cookies were characterised, and the potential use of amaranth flour as a functional ingredient was analysed. Cookies exhibited a non-uniform reddish brown colour and a cookie factor ratio of 4.5 ± 0.6. Storage studies indicated that after 3 weeks at room temperature cookies presented slight variations in the texture. Simulated gastrointestinal digestion of this product was able to release peptides capable of exerting potential antithrombotic and antihypertensive activities, IC50 values of 0.22 ± 0.04 and 0.23 ± 0.03 mg mL−1 protein, respectively. This work demonstrates for the first time that food made with amaranth flour exerts potential antithrombotic and antihypertensive activity. In conclusion, these amaranth cookies could be an alternative way of incorporating potentially health beneficial products for people who choose a conscious diet, including coeliac or vegan consumers. 相似文献
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Fluorescence‐Activated Cell Sorters: Standing Surface Acoustic Wave (SSAW)‐Based Fluorescence‐Activated Cell Sorter (Small 40/2018) 下载免费PDF全文
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Kobrakov K. I. Kurnetsov D. N. Ruchkina A. G. Sharpar N. M. 《Theoretical Foundations of Chemical Engineering》2020,54(5):1052-1056
Theoretical Foundations of Chemical Engineering - New research results, as well as those published earlier by the authors, on the synthesis of azo compounds based on nitroanilines obtained by the... 相似文献
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Nurullah Bulut Bahar Atmaca Gülsün Akdemir Evrendilek Sibel Uzuner 《Journal of Food Safety》2020,40(6):e12855
Seed processing technologies are essential for seed safety and functionality through protection of physicochemical quality, pathogen inactivation, aflatoxin detoxification and alleviation of mutagenicity. Design of a pilot-scale unit of pulsed electric fields (PEF) to treat sesame seeds with respect to quality parameters, Aspergillus parasiticus inactivation and aflatoxin reduction as well as alleviation of aflatoxin mutagenicity were prompted in this study. PEF energy ranged from 0.97 to 17.28 J achieved maximum reductions of peroxide value and acidity number of 67.4 and 85.7%, respectively, and did not change color L*, a*, b* and hue values. A 60% reduction of A. parasiticus counts occurred at the maximum PEF energy. Aflatoxins G1, G2, B1, and B2 contents decreased by 94.7, 92.7, 86.9, and 98.7%, respectively. Except for the samples treated by 2.16 J with 100 μg/plate and by 6.80 J with 10 μg/plate, PEF treatment provided elimination of aflatoxin mutagenity. It is concluded that PEF treatment can be used to treat sesame seeds with preservation of physicochemical properties, inactivation of A. parasiticus and decomposition of aflatoxins with reduced mutagenicity. 相似文献
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Theoretical Foundations of Chemical Engineering - The extraction of nitric and oxalic acids by neutral compounds TBP, DBBP, and TBPO have been studied. The optimal conditions of their separation... 相似文献
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