poly aluminium chloride solid pac pacl long water
poly aluminium chloride solid pac pacl long water
USING POLYALUMINIUM COAGULANTS IN WATER TREATMENT - WIOA.Various suppliers of ACH and PACl in Australia express the basicity of their product as a percentage e.g. Omega MEGAPAC-23 (40.2% w/w aluminium chlorohydrate) has a basicity of 82% (Omega Chemicals, 2000). The polyaluminium coagulants in general consume considerably less alkalinity than alum.
Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp
Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp.) in combination with ascorbic acid to increase the shelf life in raw and deep fried chicken nuggets Authors Ko-Eun Hwang 1 , Yun-Sang Choi , Sun-Mi Choi , Hyun-Wook Kim , Ji-Hun Choi , Mi-Ai Lee , Cheon-Jei Kim Affiliation
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Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp
Abstract We investigated the inhibition of lipid oxidation of raw chicken patties by the antioxidants ascorbic acid (Aa), ganghwayakssuk extracts (GE), and their combination (Aa + GE). All antioxidant combinations were effective at delaying lipid oxidation compared with the control or Aa.
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Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp
Antioxidant action ofganghwayakssuk(Artemisia princepsPamp.) incombination with ascorbic acid to increase the shelf life in raw and deepfried chicken nuggets Ko-Eun Hwanga, Yun-Sang Choib,...
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Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp
@article{Hwang2013AntioxidantAO, title={Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp.) in combination with ascorbic acid to increase the shelf life in raw and deep fried chicken nuggets.}, author={Ko Eun Hwang and Yun-Sang Choi and Sun-Mi Choi and Hyun-Wook Kim and Ji-Hun Choi and Mi-Ai Lee and Cheon-Jei Kim}, journal={Meat
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ANTIOXIDANT ACTION OF GANGHWAYAKSSUK ARTEMISIA PRINCEPS PAMP
Among the natural antioxidants, Ganghwayakssuk (Artemisia princeps Pamp) commonly known as mugwort, is one of the medicinal plants, mainly cultivated in Ganghwa Island, Korea. Ganghwayakssuk, which is distributed on Ganghwa Island, has more poly-phenol, eupatilin and flavonoids than plants in other regions [4].
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Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp
Raw and deep fried chicken nuggets containing various levels of ganghwayakssuk ethanolic extract (GE) in combination with ascorbic acid (Aa) were evaluated for shelf-life during refrigerated storage (4°C).
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Evaluation of the antioxidant effect of ganghwayakssuk
Abstract We investigated the inhibition of lipid oxidation of raw chicken patties by the antioxidants ascorbic acid (Aa), ganghwayakssuk extracts (GE), and their combination (Aa + GE). All antioxidant combinations were effective at delaying lipid oxidation compared with the control or Aa.
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5-Desmethylsinensetin isolated from Artemisia princeps
The results suggest that adding an antioxidant Aa + 0.2% GE) was the most effective for delaying combination reduced the oxidative stress and microbial lipid oxidation (TBA reactive substances, conjugated growth of raw chicken patties stored for 12 d under nor-dienes, and peroxide formation).
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Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp
Raw and deep fried chicken nuggets containing various levels of ganghwayakssuk ethanolic extract (GE) in combination with ascorbic acid (Aa) were evaluated for shelf-life during refrigerated storage (4°C).
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Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp
Low-cost synthetic antioxidantssuch as butylated hydroxytoluene (BHT) and butylatedhydroxyanisole (BHA) have excellent antioxidant effectsin meat and meat products. For that reason, syntheticantioxidants are commonly used as food preservatives (6).However, synthetic antioxidants cause potential healthrisks, toxicity, and carcinogenic effects.
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Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp
Raw and deep fried chicken nuggets containing various levels of ganghwayakssuk ethanolic extract (GE) in combination with ascorbic acid (Aa) were evaluated for shelf-life during refrigerated storage (4 °C). The pH and color (lightness, redness, and yellowness) values of raw and deep fried samples were significantly affected by the addition of GE ( P P ganghwayakssuk and ascorbic acid for the
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Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp
Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp.) in combination with ascorbic acid to increase the shelf life in raw and deep fried chicken nuggets Author: Hwang, Ko-Eun , Choi, Yun-Sang , Choi, Sun-Mi , Kim, Hyun-Wook , Choi, Ji-Hun , Lee, Mi-Ai , Kim, Cheon-Jei
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Full article: Antioxidant effects of lotus (Nelumbo nucifera
[Citation 4], revealing that L* and a* values of raw and deep-fried chicken nuggets decreased with the addition of ethanol extract of ganghwayakssuk (Artemisia princeps Pamp.) that had an inherent dark green color. Consequently, the addition of LRE and LLE in pork patties had no significant effect on quality properties.
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Evaluation of the antioxidant effect of ganghwayakssuk
The results suggest that adding an antioxidant Aa + 0.2% GE) was the most effective for delaying combination reduced the oxidative stress and microbial lipid oxidation (TBA reactive substances, conjugated growth of raw chicken patties stored for 12 d under nor-dienes, and peroxide formation).
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Full article: Antioxidant effects of lotus (Nelumbo nucifera
Citations Metrics Licensing Reprints & Permissions View PDF View EPUB ABSTRACT Formulae display:? Different antioxidant mechanisms of lotus root and leaf were exhibited against lipid oxidation. The effect of lotus root (LRE) and leaf (LLE) extracted with 50% ethanol exhibited high antioxidant activities.
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Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp
Raw and deep fried chicken nuggets containing various levels of ganghwayakssuk ethanolic extract (GE) in combination with ascorbic acid (Aa) were evaluated for shelf-life during refrigerated storage (4 °C). The pH and color (lightness, redness, and yellowness) values of raw and deep fried samples were significantly affected by the addition of GE ( P P ganghwayakssuk and ascorbic acid for the
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Effect of Ganghwayakssuk Artemisia princeps Pamp.) on
Low-cost synthetic antioxidantssuch as butylated hydroxytoluene (BHT) and butylatedhydroxyanisole (BHA) have excellent antioxidant effectsin meat and meat products. For that reason, syntheticantioxidants are commonly used as food preservatives (6).However, synthetic antioxidants cause potential healthrisks, toxicity, and carcinogenic effects.
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Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp
Monacolin K-enriched ganghwayakssuk (Artemisia princeps Pamp.) was developed by fermentation with Monascus sp. Among the 15 Monascus spp. isolated previously from Monascus fermentation products, Monascus pilosus KMU108 produced 2,219 mg/kg of monacolin K during ganghwayakssuk fermentation with no detectable citrinin.
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Evaluation of the antioxidant effect of ganghwayakssuk
Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp.) in combination with ascorbic acid to increase the shelf life in raw and deep fried chicken nuggets Author: Hwang, Ko-Eun , Choi, Yun-Sang , Choi, Sun-Mi , Kim, Hyun-Wook , Choi, Ji-Hun , Lee, Mi-Ai , Kim, Cheon-Jei
Inquiry NowAntioxidant action of ganghwayakssuk (Artemisia princeps Pamp
Raw and deep fried chicken nuggets containing various levels of ganghwayakssuk ethanolic extract (GE) in combination with ascorbic acid (Aa) were evaluated for shelf-life during refrigerated storage (4°C). The pH and color (lightness, redness, and yellowness) values of raw and deep fried samples were significantly affected by the addition of GE (P<0.05). All antioxidant combinations except
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PRIME PubMed | Antioxidant action of ganghwayakssuk
PDF | The efficiency of three concentrations (0.05, 0.1, and 0.2%) of Ganghwayakssuk (Artemisia princeps Pamp.) extract onthe susceptibility of raw chicken nugget batter to lipid oxidation was investigated after 0, 3, 7, and 10 d of refrigerated sto r-age at 4°C. The pH and yellowness values of all treatments were higher than those of the control ( p<0.05). Additionally, thelightness and
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Different Tocopherols and the Relationship between Two
flavonoids and phenolic compounds, and the antioxidant activity were relatively unchanged. Therefore, Monascus-fermented ganghwayakssuk is an excellent biomaterial for the development of functional foods because of its high level of monacolin K, known to lower cholesterol levels. Keywords: Gangwhayakssuk (Artemisia princeps Pamp.),
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