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Forestry Compendium

Comprehensive, encyclopedic resource for information on forestry

Changes to Compendia distribution data: the distribution tables, maps and references in datasheets have been restructured to handle the data better for updating and align with a geographic standard. Further details are available on the About page.

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Abstract

Grape (Vitis vinifera L. var. Albariño) and mulberry (Morus nigra L.) seeds pomace were characterized in terms of tocopherols, organic acids, phenolic compounds and bioactive properties. Higher contents of tocopherols (28 ± 1 mg/100 g fw) were obtained in mulberry, whilst grape seeds were richer in ...

Author(s)
Gómez-Mejía, E.; Lobo Roriz, C.; Heleno, S. A.; Calhelha, R.; Dias, M. I.; Pinela, J.; Rosales-Conrado, N.; León-González, M. E.; Ferreira, I. C. F. R.; Barros, L.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2021, 337,
Abstract

Jackfruit seed starch (JFSS) was modified by an improved extrusion cooking technology (IECT), and the supramolecular structure, molecular weight, debranched chain length distributions, relative crystallinity (Rc), and amylose content, were studied. During IECT, the α-1.4-glycosidic bond in...

Author(s)
Li Bo; Zhang YuTong; Xu Fei; Khan, M. R.; Zhang YanJun; Huang ChongXing; Zhu KeXue; Tan LeHe; Chu Zhong; Liu AiQin
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2021, 336,
Abstract

The effects of carboxymethylation, hydroxypropylation and dual enzyme hydrolysis combined with heating on some physicochemical and functional properties, and antioxidant activity of coconut cake dietary fibre (CCDF) were studied. Results showed that both the hydroxypropylation and...

Author(s)
Zheng YaJun; Tian HaiLong; Li Yan; Wang Xian; Shi PanQi
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2021, 336,
Abstract

The study explored the preservative effects of adding different levels of cinnamon bark oil on meat quality of ground lamb. The longissimus thoracis et lumborum (LTL) meat samples were treated with 0 (control), 0.01%, 0.025%, 0.05%, and 0.5% of cinnamon bark oil and stored at 4°C for 16 days....

Author(s)
Hussain, Z.; Li Xin; Zhang DeQuan; Hou ChengLi; Ijaz, M.; Bai YuQiang; Xiao Xiong; Zheng XiaoChun
Publisher
Elsevier Ltd, Oxford, UK
Citation
Meat Science, 2021, 171,
Abstract

The dried Ganoderma lucidum (GL) has been widely used for its pharmacological properties and bioactive ganoderic acids (GAs). Herein, extraction procedures combining ultra-sonication and heating were optimized using response surface methodology based on four variables (antioxidant activity,...

Author(s)
Ryu DaHye; Cho JwaYeong; Sadiq, N. B.; Kim JinChul; Lee BoKyung; Muhammad Hamayun; Lee TaekSung; Kim HyoungSeok; Park SooHyun; Nho ChuWon; Kim HoYoun
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2021, 335,
Abstract

Iron deficiency anaemia (IDA) is a common nutritional disorder worldwide. Sustainable food-based approaches are being advocated to use high and bioavailable dietary iron sources to prevent iron deficiency. The study investigated the bioaccessibility and bioavailability of iron from some plant...

Author(s)
Khoja, K. K.; Aslam, M. F.; Sharp, P. A.; Latunde-Dada, G. O.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2021, 335,
Abstract

Post-fermented Pu-erh tea (PFPT) is a microbially-fermented tea with distinct sensory qualities and multiple health benefits. Aspergillus are the dominant fungi in the fermentation and the main contributors to the characteristics of PFPT, so their underlying functions warrant detailed study. Here,...

Author(s)
Ma Yan; Ling TieJun; Su XiaoQin; Jiang Bin; Nian Bo; Chen LiJiao; Liu MingLi; Zhang ZhengYan; Wang DaoPing; Mu YongYing; Jiao WenWen; Liu QianTing; Pan YingHong; Zhao Ming
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2021, 334,
Abstract

In this study, the targeted regulatory mechanism of pulsed electric field (PEF) was explored for antioxidant activity improvement in four peptides, RGAVIH, RGAVLH, VNAVIH, and VNAVLH, of the pine nut (Pinus koraiensis Sieb. et Zucc). The VNAVLH peptide exhibited the best antioxidant activity and...

Author(s)
Zhang ShuYu; Dong Liu; Sun LiangZi; Yang YiYing; Zhang SiMin; Lin SongYi
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2021, 334,
Abstract

Essential oils (EOs) from various aromatic herbs exhibit potent in vitro antimicrobial characteristics against several bacterial foodborne pathogens and have therefore been proposed as natural alternatives to antibiotic agents. However, oral administration of EOs has limited practicality because of ...

Author(s)
Yostawonkul, J.; Nittayasut, N.; Phasuk, A.; Junchay, R.; Boonrungsiman, S.; Temisak, S.; Kongsema, M.; Phoolcharoen, W.; Yata, T.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Journal of Food Engineering, 2021, 290,
Abstract

Quantifying cherry fruit quality parameters is essential to maintaining high quality produce throughout the supply chain as it influences consumer confidence in the product. Hyperspectral imaging offers high potential as a non-destructive and fast analytical tool for estimating various quality...

Author(s)
Pullanagari, R. R.; Li, M.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Journal of Food Engineering, 2021, 289,

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