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The possibility of using powdered sea - buckthorn in the development of bakery products with antioxidant properties
The article examines ways of increasing the antioxidant capacity of bakery products (referred to here as BP) by adding powdered peel, powdered seeds, and powdered marc produced from sea - buckthorn berries. Three ...
Comparison of phenolic compounds and antioxidant activity of fresh and freeze-dried potatoes
Potatoes (Solanum tuberosum L.) contain a wide range of compounds with health benefits, and different techniques have been developed for the determination of these compounds. Freeze-drying is a common method for the ...
Effect of germination and extrusion on the phenolic content and antioxidant activity of raw buckwheat (Fagopyrum esculentum Moench)
The aim of the research was to determine the total phenolic content, antioxidant activity and phenolic compounds in raw and germinated common buckwheat grain and their extruded products in order to estimate the effect ...
Bioactive compounds in herbal infusions
Herbal teas are very popular and known as important source of biologically active compounds. Some of popular Latvian herbal teas: Calendula (Calendula officinalis L.), Matricaria chamomilla (Matricaria chamomilla), ...