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DPPH Radical Scavenging Activity and Polyphenols in the Pods of 3 Common Beans
by Zhaohong Ci, Chengyu Jiang, Chigen Tsukamoto and Michiyuki Kojima
Journal of Food and Nutrition Research. 2017, 5(12), 900-907. DOI: 10.12691/jfnr-5-12-4
Pub. Date: November 28, 2017Views: 19843Downloads: 21502
DPPH radical scavenging activity monomeric polyphenols oligomeric polyphenols anthocyanin malvidin 3 5-diglucoside
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Cocoa By-products As An Alternative to Expensive Cryoprotectants for Freeze-drying of Lactobacillus plantarum
by Jean-Marie AHOUSSI, Hadja OUATTARA, Lamine SAMAGACI, Néhémie MONHON, Victoria KADET, Honoré OUATTARA, Théodore DJENI and Sébastien NIAMKE
American Journal of Microbiological Research. 2024, 12(6), 131-137. DOI: 10.12691/ajmr-12-6-3
Pub. Date: November 26, 2024Views: 576Downloads: 2095
Lactobacillus plantarum Cocoa bean liquor Cocoa pods Freeze-drying Cryoprotectants
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Impact of Maturity Stage on Physicochemical, Phytochemical Characteristics and Antioxidant Activity of Seeds of Phaseolus Lunatus (Fabaceae) Three Cultivars Consumed in Ivory Coast
by Tchumou Messou, Wohi Maniga, Oupoh Bada Bedos and Tano Kablan
American Journal of Food Science and Technology. 2023, 11(5), 162-174. DOI: 10.12691/ajfst-11-5-1
Pub. Date: October 20, 2023Views: 1856Downloads: 6379
maturity physiology pods nutrients phaseolus lunatus
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Fermentation of Pods of Cocoa (Theobroma cacao L) Using Palm Wine Yeasts for the Production of Alcohol and Biomass
by Mbajiuka, Chinedu S, Ifediora A.C, Onwuakor C.E and Nwokoji L.I
American Journal of Microbiological Research. 2015, 3(2), 80-84. DOI: 10.12691/ajmr-3-2-7
Pub. Date: April 14, 2015Views: 22371Downloads: 19155
Theobroma cacao Palm wine yeast fermentation alcohol biomass
Abstract Full Text PDF (116 KB) Full Text HTML Full Text ePUB (73 KB)
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