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Maria da Graça Miguel,Orsula Doughmi,Smail Aazza,Dulce Antunes,Badiaâ Lyoussi 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.1
Propolis is a bee product used since ancienttimes in folk medicine. Antioxidant activity is one of theproperties attributed to this natural product, which variesdepending on the botanical and geographic origin. Theantioxidant capacities of propolis from different regions ofMorocco were determined. Samples from the Khamissatand Immouzzer regions showed the highest antioxidantactivities (ABTS assay), reducing power, and peroxyl andhydroxyl radical scavenging capacities. The best capacitiesto inhibit 5-lipoxygenase were found in propolis samplesfrom Rabat. A strong correlation was found between theamounts of phenols, flavonoids, and antioxidant and antiinflammatoryactivities. These results support the hypothesisthat phenols contribute greatly to the pharma-cologicalproperties of propolis and suggest that propolis could beimportant in prevention of diseases in which free radicalsare implicated.
Nutritional Quality Changes of Fresh-cut Tomato during Shelf Life
Maria D.C. Antunes,Daniela Rodrigues,Vasilios Pantazis,Ana M. Cavaco,Anastasios S. Siomos,Graça Miguel 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.5
Effects of dip treatments on nutritional quality preservation during the shelf life of fresh-cut tomato (Licopersicum esculentum Mill.) cv. Eufrates were investigated. Fresh-cut tomatoes were dipped in solutions of 2% ascorbic acid, citric acid, and calcium lactate for 2min, then stored at 4ºC for 20 days. Color (L*, a*, and b*),firmness, ºBrix, phenolics, ascorbic acid content, antioxidant activity (DPPH), and sugars were measured during storage. Pathogen development was monitored, and a sensory evaluation was performed. Ascorbic acid was better in maintaining firmness. No treatments significantly affected ºBrix, color, or sugars. Ascorbic acid maintained a higher antioxidant capacity, phenolics, and ascorbic acid content,and was better at reducing bacterial growth, while citric acid treatment was better at prevention of yeast and molds proliferation. Fresh-cut tomatoes showed good quality after 10 days of shelf life, except for flavor with the calcium lactate treatment. Ascorbic acid treatment better preserved the general and nutritional quality parameters.