multistage milling cumin

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    1. Introduction. On the Indian subcontinent fermented foods and beverages are an integral part of cultural heritage even today. These have been developed throughout the history of human civilization for sustained nutrition and food preservation .Fermentation leads to changes in appearance of food characterized by quite different properties and uses.

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    Combining high-resolution accurate-mass measurement and multistage mass spectrometry (MS n) increased the confidence in the identification. The MS/MS spectra were compared with those of candidate compounds found in previous literature especially when the presence of the compound was reported in any of the studied plants.

    Published in Food Science and Technology International · 2015Authors Anna Vallverduqueralt · Anna Vallverduqueralt · Jorge Regueiro · Jose Fernando RinaAffiliation University of Barcelona · Instituto De Salud Carlos Iii · University of Vigo · Sao Paulo SAbout Antioxidant capacity · Polyphenol · Plant composition · Chemical composition Get Price
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    Jul 01 2014 · Catechin and epicatechin were quantified in cumin and cinnamon being under the detection limits in the other studied herbs. Catechin levels ranged from 14.1 μg/g DW to 16.1 μg/g DW in cumin and cinnamon respectively. Similarly epicatechin levels were 6.43 μg/g DW for cumin and 7.25 μg/g DW for cinnamon.

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    Jul 01 2014 · Catechin and epicatechin were quantified in cumin and cinnamon being under the detection limits in the other studied herbs. Catechin levels ranged from 14.1 μg/g DW to 16.1 μg/g DW in cumin and cinnamon respectively. Similarly epicatechin levels were 6.43 μg/g DW for cumin and 7.25 μg/g DW for cinnamon.

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  • CuminumWikipedia

    Cuminum is a genus of four flowering plants in the family Apiaceae. The most significant is Cuminum cyminum source for the cumin seeds that are a popular spice. References This Apiaceae article is a stub. You can help Wikipedia by expanding it

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  • A comprehensive study on the phenolic profile of widely

    Jul 01 2014 · Catechin and epicatechin were quantified in cumin and cinnamon being under the detection limits in the other studied herbs. Catechin levels ranged from 14.1 μg/g DW to 16.1 μg/g DW in cumin and cinnamon respectively. Similarly epicatechin levels were 6.43 μg/g DW for cumin and 7.25 μg/g DW for cinnamon.

    Get Price