The present work was carried out to evaluate the ap plication of delayed ripening (employing controlled atmo sphere (CA) storage) to minimize or alleviate the development of the ripening disorder known as internal bruising. Tomato (Lycopersicon esculentum Mill.) fruits, cv. Solimar, were har vested in Bradenton (Florida) at the mature-green stage and gassed with 100 mLL1 of ethylene at 20 C to ...

Abstract Yerba mate is a tree natural from South America, traditionally daily consumed as hot ( chimarrão ) or cold tereré and roasted leaves (mate tea) infusions, being an important source of polyphenols flavonoids in human nutrition. To produce bioactive-rich extracts yerba mate, oven-dried at 35 °C three different commercial products, named M, T, S, were extracted using General Recognized Sa...

Background: Iron deficiency anemia is one of the major causes of morbidity and mortality worldwide. Evidences from epidemiological and clinical studies suggest a possible correlation between antioxidant levels and the anemic disease risk. The present work is to investigate antioxidant levels and lipid peroxidation in anemic patients. Methods: A number of 30 patients (15 males and 15 females) we...

In bacterial bone infections, excessively formed oxidants may result in local and systemic oxidative stress. Vitamin C is the major extracellular nonenzymatic antioxidant, also implicated in bone cells metabolism and viability. The physiological functions of vitamin C largely depend on its redox status. We sequentially assessed oxidative stress markers, hydroperoxides and malondialdehyde (MDA),...

The need to increase sustainability and add value to traditional foods claiming health benefits led to the introduction of key improvements in the production of hibiscus beverages in Senegal. The physicochemical and sensory properties of three resulting products (an under-vacuum concentrate, a dilute-to-taste syrup and a ready-to-drink infusion) were assessed, vis-à-vis those of conventionally ...

non- alcoholic malt drinks are popular in many countries including muslim countries. in iran, these drinks are prepared in a manner similar to beer, but without fermentation and are generally produced using barley malt. in this study, malt drinks with ratios of 0:100, 25:75, 50:50, 75:25 and 100:0 of barley to oat malts, the latter obtained under optimum conditions in terms of its enzymes activ...