VLI projektid
Selle valdkonna püsiv URIhttp://hdl.handle.net/10492/8657
Sirvi
Sirvi VLI projektid Märksõna "antibacterial and antioxidative properties" järgi
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Kirje Polyphenolic content, antibacterial and antioxidative properties of some berries and their influence on inosine monophosphate formation in minced pork(Università degli Studi di Milano Statale, 2024) Sünter, Alar; Meremäe, Kadrin; Rusalepp, Linda; Roasto, Mati; Anton, Dea; Püssa, Tõnu; Kuznetsov, Artur; Raudsepp, PiretIntroduction: Total polyphenol content (TPC), antibacterial and antioxidative properties [1] of chokeberry, blackcurrant, and rowan berries and their press residues were alnalysed together with meat taste enhancing inosine monophosphate (IMP) formation [2] during 14 days of storage of the minced pork, enriched with these berry powders.Kirje Polyphenolic content, antibacterial and antioxidative properties of some berries and their influence on inosine monophosphate relative content in minced pork : [poster](Estonian University of Life Sciences, 2024) Sünter, Alar; Meremäe, Kadrin; Rusalepp, Linda; Roasto, Mati; Anton, Dea; Püssa, Tõnu; Kuznetsov, Artur; Raudsepp, PiretINTRODUCTION. Total polyphenol content (TPC) antibacterial and free radical scavenging properties of chokeberry, blackcurrant, and rowan berries and their press residues were analysed [1] together with umami taste enhancing inosine monophosphate (IMP) relative content [2] during 14 days of refrigerated storage of minced pork, enriched with these berry powders.