Relevant bibliographies by topics / Beef extract powder / Journal articles
To see the other types of publications on this topic, follow the link: Beef extract powder.

Journal articles on the topic 'Beef extract powder'

Author: Grafiati
Published: 2 June 2025
Last updated: 31 July 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Beef extract powder.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

Journal, Baghdad Science. "Isolate and diagnose some bacteria contaminated minced meat and determine the concentrations of powder and extracts plant cinnamon bark inhibitory and minimum lethal bacteria." Baghdad Science Journal 3, no. 3 (2006): 399–406. http://dx.doi.org/10.21123/bsj.3.3.399-406.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Al-Zubaidy, Labeb Ahmed, Noria Abdul-Huseen, and Mahdy Dhamad Al-Qaisi. "Isolate and diagnose some bacteria contaminated minced meat and determine the concentrations of powder and extracts plant cinnamon bark inhibitory and minimum lethal bacteria." Baghdad Science Journal 3, no. 3 (2006): 399–406. http://dx.doi.org/10.21123/bsj.2006.717.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Mohammed, Ibrahim, Fawzy Hassanien, Sahy El, Mohammed Afify, and Abdeldaiem Mohammed. "Keeping quality of beef sausage using ethanolic extract of gamma-irradiated pomegranate peel powder." Acta Periodica Technologica, no. 47 (2016): 29–50. http://dx.doi.org/10.2298/apt1647029m.

Full text
Abstract:
The present study aims to evaluate the antioxidant and antibacterial activity of ethanol extracts from gamma-irradiated pomegranate (Punica granatum) peel powder (PE) at the dose levels of 0, 3, 6, and 9 kGy. The ?ntioxidant activity of the extracts was estimated using the radical scavenging activity against 2,2?-diphenyl-1-picrylhydrazyl (DPPH?), ?-carotene/linoleic acid bleaching system, and ferric reducing antioxidant power (FRAP). Antibacterial activity of the extracts was assessed against Bacillus cereus, Staphylococcus aureus, Escherichia coli, Klebsilla penumoneae, Pseudomonas aeruginos
APA, Harvard, Vancouver, ISO, and other styles
4

SALEH, S. M., H. A. KASSAB, MARIAM A. RAMADAN, and M. A. EL-BANA. "Fennel and turmeric powders' effectiveness as natural preservatives in beef burgers." Romanian Biotechnological Letters 27, no. 1/2022 (2022): 3184–90. http://dx.doi.org/10.25083/rbl/27.1/3184-3190.

Full text
Abstract:
This investigation was performed to study the possibility of the utilization of fennel seed powder (FSP) and turmeric seed powder (TSP) at levels of (1.5, 3.0, and 4.5%) as natural preservatives during the preparation of burgers stored at a refrigeration temperature (4 ± 1oC). The obtained results revealed that, FP and TP significantly reduced the total count of bacteria, pH, and thiobarbituric acid (TBA). Furthermore, the results showed that by increasing the concentration of tested powders, the bacterial counts, pH, and TBA values were dropped, with the concentration of 4.5% providing the hi
APA, Harvard, Vancouver, ISO, and other styles
5

I. M. P., GUNAWAN, N. L. P. SRIYANI, and A. A. P. P. WIBAWA. "CHEMICAL QUALITY OF BALI BEEF MARINATED IN MORINGA OLEIFERA LEAVES EXTRACT, MORINGA OLEIFERA LEAVES TEA, AND MORINGA OLEIFERA LEAVES POWDER." Majalah Ilmiah Peternakan 26, no. 2 (2024): 73. http://dx.doi.org/10.24843/mip.2023.v26.i02.p02.

Full text
Abstract:

 
 
 Moringa oleifera leaves contain antioxidant compounds that play a role in preventing lipid oxidation in beef. This study aimed to find out the best product and comprehend the chemical quality of the result of marinated bali beef with moringa oleifera leaves extract, moringa oleifera leaves tea, and moringa oleifera leaves powder. Ma- rinating in this study was conducted for 1 hour at cold temperatures. The research design used was a completely randomized design with 4 treatments and 4 replications. The four treatments were meat that was not marinated (P0), 0,4% of moringa
APA, Harvard, Vancouver, ISO, and other styles
6

JUNEJA, VIJAY K., M. L. BARI, Y. INATSU, S. KAWAMOTO, and MENDEL FRIEDMAN. "Control of Clostridium perfringens Spores by Green Tea Leaf Extracts during Cooling of Cooked Ground Beef, Chicken, and Pork†." Journal of Food Protection 70, no. 6 (2007): 1429–33. http://dx.doi.org/10.4315/0362-028x-70.6.1429.

Full text
Abstract:
We investigated the inhibition of Clostridium perfringens spore germination and outgrowth by two green tea extracts with low (green tea leaf powder [GTL]; 141 mg of total catechins per g of green tea extract) and high (green tea leaf extract [GTE]; 697 mg of total catechins per g of extract) catechin levels during abusive chilling of retail cooked ground beef, chicken, and pork. Green tea extracts were mixed into the thawed beef, chicken, and pork at concentrations of 0.5, 1.0, and 2.0% (wt/wt), along with a heat-activated (75°C for 20 min) three-strain spore cocktail to obtain a final concent
APA, Harvard, Vancouver, ISO, and other styles
7

Aragon-Martinez, Othoniel H., Flavio Martinez-Morales, Marco M. González-Chávez, et al. "Dactylopius opuntiae [Cockerell] Could Be a Source of Antioxidants for the Preservation of Beef Patties." Insects 14, no. 10 (2023): 811. http://dx.doi.org/10.3390/insects14100811.

Full text
Abstract:
Dactylopius opuntiae is an insect pest that contains at least carminic acid, which has antioxidant properties. Since there is a relationship between the antioxidant ability and preservative action of compounds applied to meat products, the purpose of this study was to evaluate the antioxidant activity and usefulness of a D. opuntiae extract for beef patty preservation. The insects were bred and processed to obtain a liquid extract. For the extract, its carminic acid content, antioxidant activity against two free radicals, and actions on food quality parameters were determined. The D. opuntiae
APA, Harvard, Vancouver, ISO, and other styles
8

Kim, Hun, Woo-Jin Cho, Jun-Suck Ahn, Doo-Hee Cho, and Yong-Jun Cha. "Identification of radiolytic marker compounds in the irradiated beef extract powder by volatile analysis." Microchemical Journal 80, no. 2 (2005): 127–37. http://dx.doi.org/10.1016/j.microc.2004.07.018.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Van Buren, Jessie B., Brianna Buseman, Tanya Weber, et al. "26 Extending the Shelf-life of Beef Bone-in Short Rib Steaks Using Acerola Cherry Powder and Rosemary Extract." Journal of Animal Science 99, Supplement_1 (2021): 29–30. http://dx.doi.org/10.1093/jas/skab054.051.

Full text
Abstract:
Abstract Improving the shelf-life of beef bone-in short rib steaks, which are commonly exported, will increase beef export demand and subsequently producer profits. The objective was to determine the effect of the topical application of acerola cherry powder and rosemary extract from various suppliers on beef bone-in short rib shelf-life. Beef bone-in short ribs (IMPS 123A) (n = 18) from USDA Choice carcasses were aged for 28 days post-fabrication at 0°C. Steaks 1.02 cm-thick were systematically assigned based on location to treatments including: untreated control (C), topically sprayed (~2ml)
APA, Harvard, Vancouver, ISO, and other styles
10

Parvin, Rashida, Md Ashrafuzzaman Zahid, Jin-Kyu Seo, Junyoung Park, Jonghyun Ko, and Han-Sul Yang. "Influence of Reheating Methods and Frozen Storage on Physicochemical Characteristics and Warmed-Over Flavor of Nutmeg Extract-Enriched Precooked Beef Meatballs." Antioxidants 9, no. 8 (2020): 670. http://dx.doi.org/10.3390/antiox9080670.

Full text
Abstract:
The effects of convection-oven precooking, frozen storage (−18 °C/ two months) and four different reheating methods—namely, boiling, pan-roasting, convection oven and microwave oven on pH, color, texture, antioxidant activity and warmed-over flavor of beef meatballs were investigated. In this study, four kinds of beef meatballs were prepared: with added butylated hydroxyl toluene (0.02% BHT, M1); with nutmeg extract (0.02%, M2); with nutmeg powder (0.02%, M3) and control (no antioxidant). Addition of (0.02%) nutmeg extracts in beef meatballs M2 resulted in a significant (p < 0.05) decrease
APA, Harvard, Vancouver, ISO, and other styles
11

Van Buren, Jessie B., Brooklyn Epperson, Sierra Jepsen, et al. "Acerola Cherry and Rosemary Extracts Improve Color and Delay Lipid Oxidation in Previously Frozen Beef." Foods 13, no. 10 (2024): 1476. http://dx.doi.org/10.3390/foods13101476.

Full text
Abstract:
Extending the shelf life of exported beef could increase international demand and producer profits. The objective was to evaluate the effects of topically applying combinations of acerola cherry powder and rosemary extract on the shelf life of frozen–thawed bone-in beef short rib and chuck roll steaks. Chuck rolls (IMPS 116A; N = 9) and bone-in short ribs (IMPS 123A; N = 18) were aged (7 d; 0 °C), frozen (30 d; −20 °C), and thawed (60–72 h; 0 °C). Steaks measuring 1.02 cm thick were treated and subjected to a 4 d retail display. Steaks were left untreated (control) or sprayed topically with ac
APA, Harvard, Vancouver, ISO, and other styles
12

Basavaraj, .M. Vastrad, and E. Neelagund Shivayageeswar. "Statistical Based Media Optimization and Production of Clavulanic Acid By Solid State Fermentation in Jackfruit Seed Powder as Novel Substrate Using Streptomyces Clavuligerus MTCC 1142." Statistical Based Media Optimization and Production of Clavulanic Acid By Solid State Fermentation in Jackfruit Seed Powder as Novel Substrate Using Streptomyces Clavuligerus MTCC 1142 1, no. 1 (2014): 1 to 19. https://doi.org/10.5281/zenodo.4022291.

Full text
Abstract:
Statistics based optimization, Plackett–Burman design (PBD) and response surface methodology (RSM) were employed to screen and optimize the media components for the production of clavulanic acid from Streptomyces clavuligerus MTCC 1142, using solid state fermentation. jackfruit seed powder was used as both the solid support and carbon source for the growth of Streptomyces clavuligerus MTCC 1142. Based on the positive influence of the Pareto chart obtained from PBD on clavulanic acid production, five media components – yeast extract, beef extract, sucrose, malt extract and ferric ch
APA, Harvard, Vancouver, ISO, and other styles
13

Swastike, W., L. R. Kartikasari, A. M. P. Nuhriawangsa, F. H. Barido, and B. S. Hertanto. "The effectiveness of enhanced Moringa oleifera leaves extract powder (MOLEP) in beef patties as a fortification on a well-done cooking method." IOP Conference Series: Earth and Environmental Science 1292, no. 1 (2024): 012024. http://dx.doi.org/10.1088/1755-1315/1292/1/012024.

Full text
Abstract:
Abstract Fast food like patties has become more popular with the lifestyle changes. However after the pandemic, consumers have shown an increased interest in functional foods that not only provide essential nutrients but also possess potential health-promoting properties. The tree that is rich in nutrition and also has health benefits is Moringa oleifera called the “miracle tree”. The cooking method used when serving will also help to keep you safe and will have an impact on beef patties quality. This study investigates the effectiveness of enhanced Moringa oleifera leaves powder in beef patti
APA, Harvard, Vancouver, ISO, and other styles
14

Van Asten, S. L., A. E. Crooks, D. M. Schaefer, and P. J. Lammers. "500 Dry Matter Intake of Beef Heifers Fed Diets Supplemented with Progressive Increments of Whey Extract Powder." Journal of Animal Science 96, suppl_2 (2018): 267. http://dx.doi.org/10.1093/jas/sky073.497.

Full text
APA, Harvard, Vancouver, ISO, and other styles
15

Said, Tarig M. A., Elgasim A. Elgasim, Hager H. A. B. Eltilib, Alaa El-Din A. Bekhit, Fahad Y. Al-Juhaimi, and Isam A. Mohamed Ahmed. "Antioxidant and antimicrobial potentials of Damsissa (Ambrosia maritima) leaf powder extract added to minced beef during cold storage." CyTA - Journal of Food 16, no. 1 (2018): 642–49. http://dx.doi.org/10.1080/19476337.2018.1448456.

Full text
APA, Harvard, Vancouver, ISO, and other styles
16

Aouidi, Fathia, Aicha Okba, and Moktar Hamdi. "Valorization of functional properties of extract and powder of olive leaves in raw and cooked minced beef meat." Journal of the Science of Food and Agriculture 97, no. 10 (2017): 3195–203. http://dx.doi.org/10.1002/jsfa.8164.

Full text
APA, Harvard, Vancouver, ISO, and other styles
17

Ahmed, Isam A. Mohamed, Elfadil E. Babiker, Fahad Y. Al-Juhaimi, and Alaa El-Din Ahmed Bekhit. "Clove Polyphenolic Compounds Improve the Microbiological Status, Lipid Stability, and Sensory Attributes of Beef Burgers during Cold Storage." Antioxidants 11, no. 7 (2022): 1354. http://dx.doi.org/10.3390/antiox11071354.

Full text
Abstract:
This study investigated the phenolic composition of clove powder extract (CPE), determined by high-pressure liquid chromatography, as well as the effect of the clove powder (CP) concentration (0, 2, 4, and 6%) on the quality of beef burgers during 21 days of cold storage at 4 °C. The CPE contained a high amount of total phenolic content (455.8 mg Gallic acid equivalent/g) and total flavonoid content (100.4 mg catechin equivalent/g), and it exhibited high DPPH antioxidant scavenging activity (83.9%). Gallic acid, catechol, and protocatechuic acid were the highest phenolic acids (762.6, 635.8, a
APA, Harvard, Vancouver, ISO, and other styles
18

Suharyanto, Suharyanto, Amir Husaini Karim Amrullah, and Ahmad Saleh Harahap. "Menekan Oksidasi Sosis Daging Sapi yang Disimpan pada Suhu Ruang dengan Penambahan Ekstrak Daun Senduduk (Melastoma malabathricum L.)." Jurnal Agripet 23, no. 2 (2023): 134–41. http://dx.doi.org/10.17969/agripet.v23i2.22410.

Full text
Abstract:
ABSTRACT. Penelitian ini bertujuan untuk mengevaluasi penggunaan ekstrak daun senduduk sebagai antioksidan sosis daging sapi selama penyimpanan suhu ruang. Sebanyak 40 g bubuk daun senduduk dimaserasi dalam air destilata (1:4; b/v) selama 24 jam pada suhu kamar, disaring, kemudian di-freeze dry. Lima perlakuan diaplikasikan, yaitu kontrol yang mengandung daging sapi, minyak nabati, susu skim bubuk, tepung tapioka, garam, fosfat, es, dan bumbu-bumbu (P1); formula kontrol ditambah dengan butylated hydroxytoluene 0,01% (P2), formula kontrol ditambah ekstrak daun senduduk 0,5% (P3), formula kontro
APA, Harvard, Vancouver, ISO, and other styles
19

Aleksandrov, Svetoslav Stoyanov, Todorka Petrova, Ivan Bakalov, et al. "Optimization of technological parameters for osmotic dehydration of black chokeberry." Food Science and Applied Biotechnology 1, no. 2 (2018): 108. http://dx.doi.org/10.30721/fsab2018.v1.i2.19.

Full text
Abstract:
Many plant extracts selected for their high in vitro antibacterial activity in microbiological media have a far lower in situ antibacterial activity in foods. This is likely due to interactions of plant antimicrobial molecules with food components such as proteins or dispersed fat at the expense of their interaction with target unwanted bacteria. Gaillac red wine powder and Cinnamon cassia essential oil were selected for their in vitro antibacterial activity against Staphylococcus aureus CNRZ3 and Listeria innocua LRGIA 01, respectively. In order to assess their potential application to the pr
APA, Harvard, Vancouver, ISO, and other styles
20

Vareltzis, Patroklos, Aggelos Stergiou, Kallirhoe Kalinderi, and Maria Chamilaki. "Antioxidant Potential of Spray- and Freeze-Dried Extract from Oregano Processing Wastes, Using an Optimized Ultrasound-Assisted Method." Foods 12, no. 13 (2023): 2628. http://dx.doi.org/10.3390/foods12132628.

Full text
Abstract:
Origanum vulgare is recognized worldwide for its numerous applications, in the food industry and beyond. However, the extraction of its essential oils generates a significant amount of waste. The aim of this research was to achieve the valorization of solid waste from oregano hydro-distillation, by (i) optimizing the ultrasound extraction of antioxidants, (ii) evaluating the effect of spray and freeze drying on the extract’s physicochemical properties, and (iii) characterizing the obtained powder by its antioxidant capacity. A central composite design of experiments was used to optimize the sa
APA, Harvard, Vancouver, ISO, and other styles
21

Kozhakhiyeva, M., M. Kaldarbekova, and A. Kurmanbekova. "Proteolytic enzymes for improving the properties of meat products from non-traditional raw materials." Journal of Almaty Technological University 147, no. 1 (2025): 63–70. https://doi.org/10.48184/2304-568x-2025-1-63-70.

Full text
Abstract:
In this scientific article the influence of enzymatic treatment on the quality of meat products from nontraditional raw materials (camelina, horse meat, mutton, beef) was studied. Bromelain (0.5-0.2%), papain (0.1-0.3%) and ficin (0.1-0.5%) as well as their combination were used as enzymes. To improve functional and technological characteristics, a multicomponent brine containing plant components (sea buckthorn powder, pumpkin powder and goji berry extract, rosemary extract), plant enzymes, phosphates and protein hydrolysates were used. The results showed that the use of enzymes contributed to
APA, Harvard, Vancouver, ISO, and other styles
22

JUNEJA, VIJAY K., M. L. BARI, Y. INATSU, S. KAWAMOTO, and MENDEL FRIEDMAN. "Thermal Destruction of Escherichia coli O157:H7 in Sous-Vide Cooked Ground Beef as Affected by Tea Leaf and Apple Skin Powders†." Journal of Food Protection 72, no. 4 (2009): 860–65. http://dx.doi.org/10.4315/0362-028x-72.4.860.

Full text
Abstract:
We investigated the heat resistance of a four-strain mixture of Escherichia coli O157:H7 in raw ground beef in both the absence and presence of white and green tea powders and an apple skin extract. Inoculated meat was cooked using the sous-vide technique, i.e., the meat was packaged in sterile bags and completely immersed in a circulating water bath at low temperature for a period of time. The bags were cooked for 1 h to an internal temperature of 55, 58, 60, or 62.5°C, and then held from 240 min at 55°C to 10 min at 62.5°C. The surviving bacteria were enumerated by spiral plating onto trypti
APA, Harvard, Vancouver, ISO, and other styles
23

Velázquez, Lidiana, John Quiñones, Karla Inostroza, et al. "Maqui (Aristotelia chilensis (Mol.) Stuntz): A Natural Antioxidant to Improve Quality of Meat Patties." Antioxidants 11, no. 7 (2022): 1405. http://dx.doi.org/10.3390/antiox11071405.

Full text
Abstract:
Aristotelia chilensis is an endemic shrub of the South Pacific with high concentrations of bioactive compounds in its leaves and, therefore, it is highly valued. The effect of Aristotelia chilensis leaf powders (maqui leaf powders; Ma) on the quality and shelf life of beef patties during 7 days of storage was investigated. Five beef patties treatments were prepared: (1) Control without antioxidants (CT); (2) Beef patties with synthetic antioxidants plus color (250 mg/kg) (PL); (3) Beef patties with 500 ppm of maqui leaf powders (Ma500); (4) Beef patties with 1000 ppm of maqui leaf powders (Ma1
APA, Harvard, Vancouver, ISO, and other styles
24

Pathak, Manju, and Danik Martirosyan. "Optimization of an effective growth medium for culturing probiotic bacteria for applications in strict vegetarian food products." Functional Foods in Health and Disease 2, no. 10 (2012): 369. http://dx.doi.org/10.31989/ffhd.v2i10.75.

Full text
Abstract:
Background: This study aimed to modify de Man Rogosa Sharpe culture medium (termed MRS) for selective cultivation of probiotics strain for the consumption by the strictly vegetarian human population. Vegetarian probiotic foods by definition must be free from all animal-derived ingredients. This not only includes the product ingredients but the probiotic inoculum as well. Probiotic starter cultures are traditionally grown and stored in media containing milk or meat-derived ingredients. The presence of these ingredients makes the probiotic cell concentrates unsuitable for use in vegetarian produ
APA, Harvard, Vancouver, ISO, and other styles
25

Kususiyah, K., U. Santoso, Y. Fenita, A. M. H. Putranto, and S. Suharyanto. "Fat deposition of broiler chickens fed a high-fat diet contained Sauropus androgynus leaf extract plus turmeric powder." Journal of the Indonesian Tropical Animal Agriculture 44, no. 4 (2019): 382. http://dx.doi.org/10.14710/jitaa.44.4.382-391.

Full text
Abstract:
A factorial design was used to analyzethe influenceofSauropus androgynusleaf extract (SALE) and turmeric powder (TP) on fat deposition in broilers fed high-fat diet. The first factor was the source of fat (6% beef fat and 6% palm oil), and the second factor was SALE plus TP [0 g SALE plus 0 g TP (G1), 9 g SALE plus 0.5 g TP (G2), 18 g SALE plus 0.5 g TP (G3), 9 g SALE plus 1 g TP (G4), 18 g SALE plus 1 g TP (G5)]. SALE plus TP affected cholesterol,lauric acid, myristic acid, palmitic acid, stearic acid and eicosapentaenoic acid contents (p<0.01).Fat sources affected fat, cholesterol, lauric
APA, Harvard, Vancouver, ISO, and other styles
26

Maikova, S., I. Romashko, O. Masliychuk, and O. Vivcharuk. "Innovative approaches to the creation of semi-finished meat with the addition of vegetable components." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 26, no. 102 (2024): 60–66. https://doi.org/10.32718/nvlvet-f10209.

Full text
Abstract:
The article is devoted to the development of a multicomponent formulation for ready-to-cook meat semi-finished products using plant-based additives such as rosemary extract, kelp powder, and alfalfa. The aim of the study was to enhance the nutritional value, stability, and quality of meat products while reducing dependence on artificial preservatives through the presence of natural antioxidants. The study analyzed the chemical composition of four types of meat raw materials (turkey, rabbit, beef, and beef heart) and the plant components used in the semi-finished products. The research included
APA, Harvard, Vancouver, ISO, and other styles
27

Liu, Peng Fei, Dan Zhao, Chao Pan, Ren Peng Du, Wen Xiang Ping, and Jing Ping Ge. "The Components and Activities of Flax-Degumming Enzymes Produced by Bacillus licheniformis HDYM-03." Advanced Materials Research 1004-1005 (August 2014): 566–71. http://dx.doi.org/10.4028/www.scientific.net/amr.1004-1005.566.

Full text
Abstract:
Bacillus licheniformisHDYM-03 was isolated from flax-retting water. In this research, the production of flax-degumming enzymes by this strain was investigated in four medium, whose sole carbon source was beef extract peptone (BP), pectin (PEC), konjac powder (KGM) and carboxymethylcellulose sodium (CMC), respectively. In PEC medium, the production of pectinase (455.06 U/mL) and polygalacturonase (540.32 U/mL) is higher than that in other medium. In KGM medium, the mannanase reach the highest activity 193.33 U/mL. The production of xylanase and cellulase is extremely lower and could be ignored
APA, Harvard, Vancouver, ISO, and other styles
28

Vu Lan, Phuong, Ha Binh Nguyen Thi, Huyen Doan Thu, Kim Van Le Thi, Son Tran Cao, and Hong Hao Le Thi. "Simultaneous determination of sixteen illegal dyes in foodstuffs by liquid chromatography tandem mass spectrometry." Heavy metals and arsenic concentrations in water, agricultural soil, and rice in Ngan Son district, Bac Kan province, Vietnam 3, no. 1 (2020): 1–10. http://dx.doi.org/10.47866/2615-9252/vjfc.101.

Full text
Abstract:
A liquid chromatography tandem mass spectrometry method using positiveelectrospray ionization source (ESI+), multiple reaction monitoring (MRM) mode has been developed and validated to simultaneously determine 16 illegaldyes in different food groups. The method was based on the extraction of analytes from samples using QuEChERS technique. After being cleaned up d-SPE tube with mixture of MgSO4, PSA and C18 sorbent, the extract was analyzed by LC-MS/MS. Each illegaldyewas characterized by a precursor ion and two product ions. The method allows the screening of the simultaneous presence of 16 il
APA, Harvard, Vancouver, ISO, and other styles
29

Alam, A. M. M. Nurul, Young-Hwa Hwang, Abdul Samad, and Seon-Tea Joo. "Meat Quality Traits Using Gelatin–Green Tea Extract Hybrid Electrospun Nanofiber Active Packaging." Foods 14, no. 10 (2025): 1734. https://doi.org/10.3390/foods14101734.

Full text
Abstract:
The adverse effects of polyethylene packaging waste on environmental pollution have driven academia to explore biodegradable active packaging (AP) solutions. In the present study, hybrid electrospun nanofiber (HENF) AP was produced using 30% gelatin (GE) combined with 1%, 2%, and 3% green tea extract powder (GTEP), termed HGGTNF. HENF was applied to Hanwoo beef as an AP to assess physicochemical, textural, microbiological, and sensory qualities in comparison to traditional polyethylene packing (PEP). The findings illustrate that the HGGTNF group maintained a significantly (p < 0.05) stable
APA, Harvard, Vancouver, ISO, and other styles
30

Okwakpam, Felicia N., Miebaka B. Otobo, Felix U. Igwe, and A. Iyo. "Fertility Evaluation of Adult Female Wistar Rats Administered with Ethanolic Extract of Pausinystalia yohimbe Stem Bark." Asian Journal of Biochemistry, Genetics and Molecular Biology 13, no. 2 (2023): 47–57. http://dx.doi.org/10.9734/ajbgmb/2023/v13i2292.

Full text
Abstract:
Pausinystalia yohimbe (P. yohimbe) stem bark powder is commonly used as seasoning for barbecue beef in Nigeria and some West African countries. This study evaluated the effect of ingesting ethanol extract of P. yohimbe stem bark on some hormones and tissues linked with fertility in female Wistar rats. A total of fifteen adult female Wistar rats weighing between 140 - 160g were used for this study after an initial Acute Toxicity test was done to establish a safe dose range of the extract. The animals were randomly divided into three groups of five rats per group. Group 1 served as control and r
APA, Harvard, Vancouver, ISO, and other styles
31

Burri, Stina C. M., Kajsa Granheimer, Marine Rémy, et al. "Lipid Oxidation Inhibition Capacity of 11 Plant Materials and Extracts Evaluated in Highly Oxidised Cooked Meatballs." Foods 8, no. 9 (2019): 406. http://dx.doi.org/10.3390/foods8090406.

Full text
Abstract:
The underlying mechanism(s) behind the potential carcinogenicity of processed meat is a popular research subject of which the lipid oxidation is a common suspect. Different formulations and cooking parameters of a processed meat product were evaluated for their capacity to induce lipid oxidation. Meatballs made of beef or pork, containing different concentrations of fat (10 or 20 g 100 g−1), salt (2 or 4 g 100 g−1), subjected to differing cooking types (pan or deep frying), and storage times (1, 7, and 14 days), were evaluated using thiobarbituric reactive substances (TBARS). The deep-fried me
APA, Harvard, Vancouver, ISO, and other styles
32

Liu, Gengdian, Guowei Shu, Huan Lei, et al. "Effect of Substrate Composition on Yield and Antioxidative Activity of Exopolysaccharides From Lactobacillus fermentum B62." Acta Universitatis Cibiniensis. Series E: Food Technology 26, no. 2 (2022): 303–14. http://dx.doi.org/10.2478/aucft-2022-0024.

Full text
Abstract:
Abstract Exopolysaccharides (EPS) can not only give food a unique texture but also has antioxidant capacities. To select the medium composition that influences the yield and antioxidative activity of EPS, Plackett–Burman (PB) design was employed to appraise the effects of carbon sources, nitrogen sources, and inorganic salts on yield and DPPH free radical scavenging (DPPH-FRS) rate of EPS in MRS medium fermented by Lactobacillus fermentum B62. The result indicated that sucrose (p<0.01), peptone (p<0.01), and KH2PO4 (p<0.001) had the most distinguishing comprehensive effects on yield a
APA, Harvard, Vancouver, ISO, and other styles
33

Dobbins, Thomas W., Manuel S. Hernandez, Samantha N. Barker, et al. "81 Evaluating the metabolome of beef carcasses with varied Longissimus lumborum color." Journal of Animal Science 102, Supplement_3 (2024): 224–25. http://dx.doi.org/10.1093/jas/skae234.261.

Full text
Abstract:
Abstract Beef carcasses with non-normal color costs the United States industry billions of dollars annually. While dark cutters have long been attributed to long-term stress and glycogen depletion, few studies have aimed to understand other potential metabolomic markers of dark and light-colored beef. The objective of this study was to determine the metabolomic profile of carcasses possessing dark, intermediate, normal, and light lean according to RGB instrumental color evaluation. Over 9 consecutive months, 216 carcasses (n = 24/mo) from 4 color categories were collected from 2 commercial aba
APA, Harvard, Vancouver, ISO, and other styles
34

Čanadanović-Brunet, J. M., S. S. Savatović, G. S. Ćetković, et al. " Antioxidant and antimicrobial activities of beet root pomace extracts." Czech Journal of Food Sciences 29, No. 6 (2011): 575–85. http://dx.doi.org/10.17221/210/2010-cjfs.

Full text
Abstract:
We described the in vitro antioxidant and antimicrobial activities of ethanol, acetone, and water extracts of beet root pomace. Total contents of phenolics (316.30–564.50 mg GAE/g of dry extract), flavonoids (316.30–564.50 mg RE/g of dry extract), betacyanins (18.78–24.18 mg/g of dry extract), and betaxanthins (11.19–22.90 mg/g of dry extract) after solid-phase extraction were determined spectrophotometrically. The antioxidant activity was determined by measuring the reducing power and DPPH scavenging activity by spectrometric metod, and hydroxy
APA, Harvard, Vancouver, ISO, and other styles
35

Prava Mishra, Bidyut, Naveena B Maheswarappa, B. Eswara Rao, et al. "Extraction And Characterization Of Pig Skin Gelatin Compared To Commercial Porcine Gelatin." Journal of Meat Science 18, no. 1 (2023): 36–42. http://dx.doi.org/10.48165/jms.2023.180106.

Full text
Abstract:
A study was conducted to extract gelatin from pig skin and to evaluate and compare its physicochemical properties with those of commercial porcine gelatin. Whitish yellow-colored gelatin powder was extracted from pig skin through acetic acid pre-treatment, heating, filltration and drying steps. The average yield of pig skin gelatin (PSG) was 5.98 % (w/w). The protein, moisture, fat and ash content of PSG were 90.24, 8.13, 0.60 and 0. 56 %, respectively. The gel (6.67%) prepared from PSG showed a transmittance of 24.71 % and a pH of 6.45. The electrophoretic pattern of the gelatin samples showe
APA, Harvard, Vancouver, ISO, and other styles
36

Przygoński, Krzysztof, and Elżbieta Wojtowicz. "The optimization of extraction process of white mulberry leaves and the characteristic bioactive properties its powder extract." Herba Polonica 65, no. 1 (2019): 12–19. http://dx.doi.org/10.2478/hepo-2019-0003.

Full text
Abstract:
Summary Introduction: Powder extracts from white mulberry leaves (Morus alba L.) are desirable due to their simplicity of use. Powders intended for use in food and dietary supplements can be obtained by various methods, including water extraction and spray drying. Objective: The aim of the work was to optimize the aqueous process of extraction of white mulberry leaves and characterization of bioactive properties of the obtained extract powder. Methods: The DNJ and flavonoids (quercetin, kaempferol) contents and were analysed by high performance liquid chromatography (HPLC). Total phenolic cont
APA, Harvard, Vancouver, ISO, and other styles
37

McCullum, Rebecca, Md Saifullah, Michael Bowyer, and Quan Vuong. "Quality Assessment of Greek-Style Set Yoghurt Fortified with Extracted and Dried Australian Native Fruit, Illawarra Plum." Foods 13, no. 14 (2024): 2185. http://dx.doi.org/10.3390/foods13142185.

Full text
Abstract:
The Illawarra plum (IP) is native to Australia and has been used as a bush food for centuries. With rich phytochemicals and natural pigments, IP has the potential to be an added ingredient to improve the physicochemical properties of food, including yoghurt. This study prepared dried IP powders through vacuum drying (VD) and freeze drying (FD), produced extracts from these dried powders, and fortified them into Greek-style set yoghurt. The changes in colour, pH, titratable acidity (TA), syneresis, total soluble solids (TS), and phytochemicals were measured throughout a chilled storage period o
APA, Harvard, Vancouver, ISO, and other styles
38

Thuanthong, Arthittaya, Jaran Patchimpet, Wonnop Visessanguan, et al. "Antioxidant properties of sacha inchi (Plukenetia volubilis) shell extracts as affected by solvents used for prior decolorization." ASEAN Journal of Scientific and Technological Reports 24, no. 3 (2021): 1–8. http://dx.doi.org/10.55164/ajstr.v24i3.243570.

Full text
Abstract:
Sacha inchi (Plukenetia volubilis) shell is a potential source of phenolics with an-tioxidative activity and its extract can be used to prevent lipid oxidation in some food matrices. However, the sacha inchi extract has been fully exploited due to the dark brown colour properties associated with pigments. Thus, de-colourization of sacha inchi shells before extraction using solvents could be a means to bring about the extract with a lighter colour, which could be applied in foods without constraints. The effects of different solvents used for decolour-ization in sacha inchi (Plukenetia volubili
APA, Harvard, Vancouver, ISO, and other styles
39

Hajlaoui, Hafedh, Soumaya Arraouadi, Hedi Mighri, et al. "Phytochemical Constituents and Antioxidant Activity ofOudneya Africana L. Leaves Extracts: Evaluation Effects on Fatty Acids and Proteins Oxidation of Beef Burger during Refrigerated Storage." Antioxidants 8, no. 10 (2019): 442. http://dx.doi.org/10.3390/antiox8100442.

Full text
Abstract:
Five Oudneya Africana (OA) leaves extracts were screened for their total phenolic (TPC), total flavonoid (TFC), condensed tannins (CTC) content, as well as their antioxidant capacity. The highest amount of TPC (661.66 ± 0.08 mg GAE/g), TFC (344.68 ± 0.44 mg QE/g) and TCT (90.18 ± 0.49 mg CE/g) was recorded to ethanol, acetone, and dichloromethane extracts, respectively. For 2,2-diphenyl-1-picrylhydrazyl (DPPH) (22.00 ± 0.03 µg/mL) and Reducing Power Assay (FRAP) (269.00 ± 0.01µg/mL) assays, ethanol extract showed the potent activity, while with ABTS test, acetone extract was the most active (7
APA, Harvard, Vancouver, ISO, and other styles
40

Flores-Mancha, Martha A., Martha G. Ruíz-Gutiérrez, Rogelio Sánchez-Vega, Eduardo Santellano-Estrada, and América Chávez-Martínez. "Characterization of Beet Root Extract (Beta vulgaris) Encapsulated with Maltodextrin and Inulin." Molecules 25, no. 23 (2020): 5498. http://dx.doi.org/10.3390/molecules25235498.

Full text
Abstract:
Betalains are powerful antioxidants contained in beets. These are divided into betacyanins (red-violet) and betaxanthins (yellow-orange), and they can be used as natural colorants in the food industry. The effects of freeze-drying pure beet juice (B) and the encapsulation of beet juice with a dextrose equivalent (DE) 10 maltodextrin (M) and agave inulin (I) as carrier agents were evaluated. The powders showed significant differences (p < 0.05) in all the variables analyzed: water absorption index (WAI), water solubility index (WSI), glass transition temperature (Tg), total betalains (TB), b
APA, Harvard, Vancouver, ISO, and other styles
41

Hikmawanti, Ni Putu Ermi, Agustin Yumita, and Jihan Esa Siregar. "Quantification of chlorogenic acid in Pluchea indica L. stem ethanolic extracts and its antioxidant activity." Current Issues in Pharmacy and Medical Sciences 37, no. 1 (2024): 33–37. http://dx.doi.org/10.2478/cipms-2024-0006.

Full text
Abstract:
Abstract Chlorogenic acid (CA) is an important phenolic acid antioxidant. It is found in Pluchea indica L. (Asteraceae). However, it has only been extensively studied in the leaves, while studies on the stems have not been reported. This study aimed to identify and measure the levels of CA in the stem extract of P. indica. The extract was also determined for its antioxidant activities. In the course of the work, P. indica stems powder was extracted using the ultrasonic-assisted extraction (UAE) technique employing 50%-ethanol as solvent directly and sequentially. The extract was then measured
APA, Harvard, Vancouver, ISO, and other styles
42

AL-AYMI, HANAN A. "EVALUATION OF ANTIMICROBIAL ACTIVITY OF WATERY AND ALCOHOLIC EXTRACTS FOR ANCHUSA STRIGOSA ON GROWTH OF GRAM POSITIVE PATHOGENIC BACTERIA ISOLATED FROM PHARYNGITIS AND TONSILLITS CASES." Iraqi Journal of Veterinary Medicine 31, no. 1 (2007): 87–103. http://dx.doi.org/10.30539/iraqijvm.v31i1.808.

Full text
Abstract:
The effects of Anchusa strigosa plant extract were studied in respect totheir of gram positive bacterial growth inhibition. were isolated from cases ofpharyngitis and tonsillitis . alcoholic and hot water extracts of the plants as wellas their dried powders were prepared . The preliminary chemical tests revealedacidic pH of all extracts.The dried powder , watery and alcoholic extracts of A. strigosacontained resins ,tannins , phenols, flavonoids, glycosides and avery littleamount of alkaloids in its watery and alcoholic extract.The alcoholic extract ofA. strigosa showed more patent inhibitory
APA, Harvard, Vancouver, ISO, and other styles
43

ALKAABI, Reem A. S., Hasan H. BANI MATAR, Kandhan KARTHISHWARAN, et al. "Extraction of nutrients from Rumex vesicarius, a wild indigenous edible plant from United Arab Emirates." Notulae Scientia Biologicae 15, no. 3 (2023): 11658. http://dx.doi.org/10.55779/nsb15311658.

Full text
Abstract:
In the present study, an attempt has been done to explore the phytochemicals and proximate compositions from an edible plant Rumex vesicarius, which is found in the wild habitats in United Arab Emirates. Extracts were prepared from the dried powder of the areal parts of the plant using methanol as solvent in Soxhlet. The extract was tested for phytochemicals and also studied for the proximate composition. The antioxidant power of the extract was determined by using four different assays (ABTS, DPPH, superoxide anion and hydroxyl radical scavenging activity). The results revealed that the extra
APA, Harvard, Vancouver, ISO, and other styles
44

Costantin, Clarice Rech, Helena Gil de Oliveira, Luiza San Martins Roese, et al. "Evaluation of the antifungal activity of propolis extracts from stingless bees on phytopathogenic fungi." Research, Society and Development 11, no. 16 (2022): e445111638445. http://dx.doi.org/10.33448/rsd-v11i16.38445.

Full text
Abstract:
The bees of the Meliponini tribe, known as stingless bees (SB), elaborate a distinct type of propolis, whose application potential is largely unexplored. Currently, there is some knowledge of the pharmacological activities of the propolis from Apis mellifera, however, little is known about the diversity and antimicrobial activity of Meliponini propolis, especially in relation to pathogens of agricultural importance. This study aimed to investigate the antimicrobial activity of the alcoholic extract of propolis from T. clavipes (Borá), S. bipunctata (Tubuna), and T. angustula (Jataí), comparing
APA, Harvard, Vancouver, ISO, and other styles
45

Ningrum, Meilina Purnama, Juniza Firdha Suparningtyas, and Niken Indriyanti. "Aktivitas Antioksidan pada Formulasi Minuman Serbuk Instan dari Sari Daun Suruhan (Peperomia pellucida)." Proceeding of Mulawarman Pharmaceuticals Conferences 14 (December 31, 2021): 117–24. http://dx.doi.org/10.25026/mpc.v14i1.567.

Full text
Abstract:
Suruhan leaves empirically been used as medicine, because has an antioxidant activity that can counteract free radicals that cause various diseases. This study aimed to determine the antioxidant activity of instant powder drinks. This research method was carried out by filtering extract, test the characteristics and antioxidant activity of extracts, formulation and evaluation of instant powder drink used the foam mat drying method, and test the antioxidant activity of the preparations used the 1,1-Diphenyl-2picryl Hydrazyl (DPPH) method. The results showed that the extract of Suruhan Leaf cont
APA, Harvard, Vancouver, ISO, and other styles
46

Hossin, A., B. Chakma, and M. A. I. Raju. "Assessment of Anti-oxidant Activity of Aerial Parts of Mangrove Plant, Derris trifoliata ( Leguminosae)." European Journal of Pharmaceutical Research 1, no. 1 (2021): 1–9. http://dx.doi.org/10.24018/ejpharma.2021.1.1.4.

Full text
Abstract:
The current study was conducted to verify the traditional medicinal use and to carry out the in-vitro antioxidant activity of various solvent extracts of Derris trifoliata (aerial part). The percentage yield of ethanol, ethyl acetate and n-hexane extracts were found 2.5% w/w. Freshly prepared extracts were subjected to preliminary phytochemical screening. All extracts revealed the presence of several important phytochemicals which might be responsible for its medicinal properties. In vitro Electron transfer (ET) reaction-based assays of ethanol, ethyl acetate and n-hexane extracts have been in
APA, Harvard, Vancouver, ISO, and other styles
47

Mantry Piyush and Dr. Jat K. Rakesh. "ANTIOXIDANT POTENTIAL OF VARIOUS EXTRACTS OF COCCINA INDICA, SIDA CORDATA, MEDICAGO SATIVA AND WEDELIA TRILOBATA USING DPPH METHOD." Tropical Journal of Pharmaceutical and Life Sciences 9, no. 6 (2022): 21–27. https://doi.org/10.61280/tjpls.v9i6.111.

Full text
Abstract:
Background - As an element safeguarding the body's health, antioxidants are crucial. Antioxidants may lower your chance of developing chronic diseases including cancer, Liver and heart disease, according to scientific research. The majority of the antioxidant substances in a regular diet come from plant sources and fall under several groups of substances with a wide range of physical and chemical characteristics. Objective - To evaluate the Antioxidant activity of the various extracts of Coccina indica, Sida cordata, Medicago sativa and . Wedelia trilobata leaves using 2, 2-Diphenyl-1-Picrylhy
APA, Harvard, Vancouver, ISO, and other styles
48

Jayashree V, Akshara Rajeswari RS, Bharath M, et al. "Cytotoxic Effect of Aqueous and Ethanolic Bark Extracts of Alstonia Scholaris against Cervical Cancer Cell Line." International Journal of Research in Pharmaceutical Sciences 11, no. 3 (2020): 4784–89. http://dx.doi.org/10.26452/ijrps.v11i3.2772.

Full text
Abstract:
Alstonia scholaris, a tropical evergreen tree belonging to the family Apocynaceae has traditionally been referred to have anti-cancer activity, but it has not been explored so far. Therefore, the study is aimed to investigate the cytotoxic effect of aqueous and ethanolic bark extracts of Alstonia scholaris against cervical cancer cell line (HeLa Cell line). The bark part of Alstonia scholaris was collected, dried, powdered and made to a coarse powder. Maceration was carried out for the bark of Alstonia Scholaris using two different solvents like ethanol and aqueous solutions. Both the extracts
APA, Harvard, Vancouver, ISO, and other styles
49

Iftikhar, Ayesha, Coralie Dupas-Farrugia, Antonella De Leonardis, Vincenzo Macciola, Abdul Moiz, and Doriane Martin. "Antioxidant potential of olive leaf (<i>Olea europaea L.</i>) sustainable extracts evaluated in vitro and minced beef meat." Italian Journal of Food Science 36, no. 4 (2024): 305–16. http://dx.doi.org/10.15586/ijfs.v36i4.2697.

Full text
Abstract:
In this work, by using water steam only, two antioxidant extracts were obtained from olive leaves (Olea europaea L.), a by-product of olive oil chain. Olive leaf extracts (OLEs) were tested as such (water extract: WE) and partially purified with ethyl acetate (ethyl acetate [EA] extract). Total phenols were 7.4 mg/mL and 3.8 mg/mL in WE and EA final solutions, respectively, evidencing a different composition by high-performance liquid chromatography analysis. Both extracts were evaluated in vitro in comparison to pure hydroxytyrosol (Hy). A 2,2-diphenyl-1-picrylhydrazyl (DPPH) EC50 of 57.6, 76
APA, Harvard, Vancouver, ISO, and other styles
50

Kinjal H, Dr Shah. "Evaluation of Antioxidant Activity of Balanites Roxburghii Planch. Fruit Extracts." International Journal of Scientific Research and Management (IJSRM) 7, no. 12 (2019): 295–304. http://dx.doi.org/10.18535/ijsrm/v7i12.mp03.

Full text
Abstract:
Antioxidant potency of fruits of Balanites roxburghii Planch.crude methanol and its fractionated extracts (hexane, ethyl acetate, methanol and water) have been investigated, employing three different established in vitro testing systems, such as scavenging activity on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals, reducing power assay and β-carotene method. The methanol extract of fruits of Balanites roxburghii Planch.showed the best DPPH scavenging activity with the lowest EC 50 34 μg/ml, followed by the ethyl acetate (EC 50 39 μg/ml), hexane (EC 50 48 μg/ml) and water extract (EC 50 54 μg/ml
APA, Harvard, Vancouver, ISO, and other styles
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography