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Physicochemical and bioactive properties of cakes incorporated with gilaburu fruit (Viburnum opulus) pomace
(WAGENINGEN ACADEMIC PUBLISHERS, 2016)
In this study the valorisation of a gilaburu (Viburnum opulus) fruit pomace, a waste product remaining after juice extraction, was investigated. The pomace was incorporated into cake formulation at the level of 0, 5, 10 ...
Synthesis and in vitro antioxidant evaluation of new bis(-aminoalkyl)phosphinic acid derivatives
(TAYLOR & FRANCIS LTD, 2016)
Diamines were added to arylaldehydes in ethanol, which resulted in corresponding diimines. Novel bis-1-aminophosphinic acid compounds were synthesized through the interaction of diimines and hypophosphorous acid. The new ...