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Consumption of flavonoids in onions and black tea: lack of effect on F2-isoprostanes and autoantibodies to oxidized LDL in healthy humans
Flavonoid onions black tea antioxidant
2016/6/13
Oxidative damage to lipids in vivo may be
involved in the development of atherosclerosis and cancer.
Onions and black tea are foods rich in flavonoids, predominantly
the flavonoid quercetin, which ...
Comparison of phenolic content and antioxidant capacity of red and yellow onions.
Allium cepa L. antioxidant activity polyphenols flavonoids
2014/2/24
The total polyphenol (TP), flavonoid, proanthocyanidin (PAC) content, and antioxidant capacity of both onion varieties (red and yellow) were compared. The content of TP, flavonoids, and PAC was determ...
Phenomenological model for ordered onions under shear flow
Phenomenological model ordered onions under shear flow
2010/11/23
We here propose a phenomenological model for the multi-lamellar vesicles (onions) formation
induced by shear flow. In a nonionic surfactant (C12E4) system, onion phases under a fixed shear flow show ...
Method of Evaluating Quality of Freshly Cut Welsh Onions
fresh-cut Welsh onion quality evaluation
2009/6/18
To determine a useful method for evaluating the quality of fresh-cut Welsh onions (Allium fistulosum L.), the onions were examined and electrical conductivity (EC), potassium and ammonia contents of e...
Effects of Salinity and Specific Ions on Seedling Emergence and Growth of Onions
Effects Salinity Specific Ions Seedling Emergence Growth of Onions
2013/9/10
The concentrate from nanofiltration is usually enriched with divalent ions, such as Ca, Mg and SO4. Since divalent ions are less hazardous to soils and plants, it was hypothesized that the disposal of...
Changes in Free Amino Acid Constituents of γ-Irradiated Onions during Storage
free amino acid γ-aminobutyric acid anaerobic treatment
2010/11/22
Changes in free amino acid content of γ-irradiated onions during storage were investigated using HPLC analysis. A radiation dose of 0.2 kGy for sprouting inhibition had no influence on the amounts and...
Changes in Cooked Aroma Constituents of γ-Ray Irradiated Onions during Storage
storage cooked flavor GC analysis
2010/11/22
γ-Irradiated onions (0.2, 1, 2 and 5 kGy) were stored for 1, 3, 7 and 11 weeks. Cooked onion aroma concentrates were prepared by a simultaneous distillation and extraction (SDE) method and analyzed by...