Cargando…

Linking Colorimetric Variation with Non-Volatile and Volatile Components of Carob Flour

Chromatic variation was examined for its association with flour composition and quality. Carob samples from variable altitudes and genetic backgrounds were milled and assessed for colorimetric parameter L* (lightness) and analyzed for phenols, tannins, antioxidant capacity, soluble carbohydrates (HP...

Descripción completa

Detalles Bibliográficos
Autores principales:	Antoniou, Chrystalla, Kyriacou, Marios C., Kyratzis, Angelos C., Rouphael, Youssef
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340539/ https://www.ncbi.nlm.nih.gov/pubmed/37444294 http://dx.doi.org/10.3390/foods12132556

Ejemplares similares

Configuration of the Volatile Aromatic Profile of Carob Powder Milled From Pods of Genetic Variants Harvested at Progressive Stages of Ripening From High and Low Altitudes
por: Antoniou, Chrystalla, et al.
Publicado: (2021)

Heat- and Ultrasound-Assisted Aqueous Extraction of Soluble Carbohydrates and Phenolics from Carob Kibbles of Variable Size and Source Material
por: Antoniou, Chrystalla, et al.
Publicado: (2020)

Mapping the Primary and Secondary Metabolomes of Carob (Ceratonia siliqua L.) Fruit and Its Postharvest Antioxidant Potential at Critical Stages of Ripening
por: Kyriacou, Marios C., et al.
Publicado: (2021)

Pod Morphology, Primary and Secondary Metabolite Profiles in Non-grafted and Grafted Carob Germplasm Are Configured by Agro-Environmental Zone, Genotype, and Growing Season
por: Kyratzis, Angelos C., et al.
Publicado: (2021)

Microgreens as a Component of Space Life Support Systems: A Cornucopia of Functional Food
por: Kyriacou, Marios C., et al.
Publicado: (2017)

Preharvest Nutrient Deprivation Reconfigures Nitrate, Mineral, and Phytochemical Content of Microgreens
por: Kyriacou, Marios C., et al.
Publicado: (2021)

Ontogenetic Variation in the Mineral, Phytochemical and Yield Attributes of Brassicaceous Microgreens
por: Kyriacou, Marios C., et al.
Publicado: (2021)

Influence of Carob Flour and Carob Bean Gum on Rheological Properties of Cocoa and Carob Pastry Fillings
por: Benković, Maja, et al.
Publicado: (2019)

Differential Response to NaCl Osmotic Stress in Sequentially Harvested Hydroponic Red and Green Basil and the Role of Calcium
por: Ciriello, Michele, et al.
Publicado: (2022)

Anthocyanin Colorimetric Strip for Volatile Amine Determination
por: Agunos, Ricarl Irish F., et al.
Publicado: (2020)

Sourdough Fermentation of Carob Flour and Its Application in Wheat Bread
por: Novotni, Dubravka, et al.
Publicado: (2020)

Functional Components of Carob Fruit: Linking the Chemical and Biological Space
por: Goulas, Vlasios, et al.
Publicado: (2016)

Cake Perception, Texture and Aroma Profile as Affected by Wheat Flour and Cocoa Replacement with Carob Flour
por: Papageorgiou, Maria, et al.
Publicado: (2020)

Bauhinia forficata Link Infusions: Chemical and Bioactivity of Volatile and Non-Volatile Fractions
por: Jung, Eliane Przytyk, et al.
Publicado: (2022)

Characterisation of Cooked Cheese Flavour: Non-Volatile Components
por: Sullivan, Rosa C., et al.
Publicado: (2023)

Reactions of Soy Flour and Soy Protein by Non-Volatile Aldehydes Generation by Specific Oxidation
por: Frihart, Charles R., et al.
Publicado: (2019)

A Colorimetric Sensor for Qualitative Discrimination and Quantitative Detection of Volatile Amines
por: Tang, Zhonglin, et al.
Publicado: (2010)

Nutritional characterization of carobs and traditional carob products
por: Papaefstathiou, Eleni, et al.
Publicado: (2018)

Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread †
por: Galoburda, Ruta, et al.
Publicado: (2020)

Effect of Supplementation of Flour with Fruit Fiber on the Volatile Compound Profile in Bread
por: Rusinek, Robert, et al.
Publicado: (2021)

Particle Size Effect of Integral Carob Flour on Bioaccessibility of Bioactive Compounds during Simulated Gastrointestinal Digestion
por: Vilas-Boas, Ana M., et al.
Publicado: (2022)

Volatiles profiling in Ceratonia siliqua (Carob bean) from Egypt and in response to roasting as analyzed via solid-phase microextraction coupled to chemometrics
por: Farag, Mohamed A., et al.
Publicado: (2017)

Encapsulation of Caffeic Acid in Carob Bean Flour and Whey Protein-Based Nanofibers via Electrospinning
por: Zeren, Sema, et al.
Publicado: (2022)

Formulation of Gluten-Free Cookies Utilizing Chickpea, Carob, and Hazelnut Flours through Mixture Design
por: Dogruer, Ilgin, et al.
Publicado: (2023)

Colorimetric Sensing of Volatile Organic Compounds Produced from Heated Cooking Oils
por: Duffy, Emer, et al.
Publicado: (2021)

Enhancing Quality of Fresh Vegetables Through Salinity Eustress and Biofortification Applications Facilitated by Soilless Cultivation
por: Rouphael, Youssef, et al.
Publicado: (2018)

Proteomic and metabolomic analyses provide insight into production of volatile and non-volatile flavor components in mandarin hybrid fruit
por: Yu, Qibin, et al.
Publicado: (2015)

Wood volatiles as attractants of the confused flour beetle, Tribolium confusum (Coleoptera: Tenebrionidae)
por: Hori, Masatoshi, et al.
Publicado: (2019)

An Endophytic Fungi-Based Biostimulant Modulates Volatile and Non-Volatile Secondary Metabolites and Yield of Greenhouse Basil (Ocimum basilicum L.) through Variable Mechanisms Dependent on Salinity Stress Level
por: Saia, Sergio, et al.
Publicado: (2021)

Identification of Non-Volatile Compounds That Impact Flavor Disliking of Whole Wheat Bread Made with Aged Flours
por: Cong, Wen, et al.
Publicado: (2022)

Identification of the Non-Volatile Taste-Active Components in Crab Sauce
por: Liu, Tian-Tian, et al.
Publicado: (2019)

Content variations in compositions and volatile component in jujube fruits during the blacking process
por: Sun, Xin, et al.
Publicado: (2019)

Reversible colorimetric sensing of volatile analytes by wicking in close proximity to a photonic film
por: Palinski, Timothy J., et al.
Publicado: (2022)

Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits
por: Cannas, Michela, et al.
Publicado: (2020)

Variations in the Volatile Compositions of Curcuma Species
por: Dosoky, Noura S., et al.
Publicado: (2019)

Effects of Adding Blueberry Residue Powder and Extrusion Processing on Nutritional Components, Antioxidant Activity and Volatile Organic Compounds of Indica Rice Flour
por: Zhang, Xinzhen, et al.
Publicado: (2022)

Vegetable Grafting: A Toolbox for Securing Yield Stability under Multiple Stress Conditions
por: Rouphael, Youssef, et al.
Publicado: (2018)

How volatile components catalyze vapor nucleation
por: Li, Chenxi, et al.
Publicado: (2021)

Seasonal Variability of Volatile Components in Calypogeia integristipula
por: Wawrzyniak, Rafał, et al.
Publicado: (2023)

Hepatoprotective Effect of Carob Pulp Flour (Ceratonia siliqua L.) Extract Obtained by Optimized Microwave-Assisted Extraction
por: Martić, Nikola, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_lvhd4npbi1e54r51m0fp25e8lb