Study was conducted to evaluate the antioxidative activity of methanolic (ME), ethanolic (EE)
and butanolic extracts (BE) of selected gourd vegetables. The antioxidant activity was …

The antioxidant activities and quality characteristics of jam prepared with black garlic were
evaluated. Fructo-oligosaccharide or maltitol syrup was replaced with sucrose: control …

The quality characteristics and antioxidant activities were evaluated for jams containing
fructooligosaccharide (FTO) and FTOS (sucrose 50%+ FTO 50%) substituted for sucrose …

This study evaluate the quality characteristics and antioxidative properties of acorn starch
mook containing spirulina (0%, 0.5%, 1%, 1.5%) and soy protein (3%). The pH of acorn …

This study was performed to investigate the antioxidative effect of ethanol extracts of 5
spices. They were separately extracted in ethanol from dried samples at room temperature …

The in vitro and in vivo antioxidant activities of feathers protein hydrolysate (FPH), produced
by fermentation with the keratinolytic bacterium, Bacillus pumilus strain A1, were evaluated …

The antioxidant activities and quality characteristics of jams containing maltitol substituted
for sucrose (sucrose, maltitol syrup (MT), and MTS (sucrose 50%+ MT 50%)) were …

The potential of lignocellulose and its applicability have been widely recognised over the
last number of years (Zaldivar et al., 2001; Malherbe et al., 2002; Perez et al., 2002; Alvira et …

The aim of this study was to determine the optimum amount of infusion of Omija to add to in
the preparation of Jerusalem artichoke Omijapyun. The moisture contents of samples were …

The aim of this study was to determine the optimum amount of Allbanggae powder to add to
acorn powder in the preparation of Mook. The moisture contents of samples were 86.30 …