Talinum paniculatum (Jacq.) Gaertn. leaves – source of nutrients, antioxidant and antibacterial potentials

1017306-J-AFS-1781410553 260614061553 poznan admin@actapol.net Julita Reguła Acta Scientiarum Polonorum Technologia Alimentaria Acta Sci Pol Technol Aliment 16440730 18989594 10.17306/J.AFS https://www.food.actapol.net 06 14 2015 09 30 2021 20 3 10.17306/J.AFS.2021.3 https://www.food.actapol.net/volume20/issue3 Talinum paniculatum (Jacq.) Gaertn. leaves – source of nutrients, antioxidant and antibacterial potentials Engenharia de Alimentos, Escola de Agronomia, Universidade Federal de Goiás, Goiânia, Brazil Fabiana Daniella de Araújo Borges Menezes Taís Aragão Ishizawa Luciana Reis Fontinelle Souto Tatianne Ferreira de Oliveira 09 30 2021 253 263 10.17306/J.AFS.3.0892 https://www.food.actapol.net/volume20/issue3/abstract-1.html Slaughter value and meat quality of broiler chickens fed with rations containing a different share of pea seed meal Institute of Animal Science and Fisheries, Siedlce University of Natural Sciences and Humanities, Poland Alina Janocha Anna Milczarek Kamil Łaski Justyna Głuchowska 09 30 2021 265 276 10.17306/J.AFS.3.0914 https://www.food.actapol.net/volume20/issue3/abstract-2.html Optimization of ultrasound-assisted extraction of polyphenols from globe artichoke (Cynara scolymus L.) bracts residues using response surface methodology Universidad Nacional del Centro del Perú, El Tambo – Huancayo, Perú Facultad de Ingeniería en Industrias Alimentarias, Universidad Nacional del Centro del Perú, El Tambo – Huancayo, Perú Instituto General de Investigación, Universidad Nacional del Centro del Perú, El Tambo – Huancayo, Perú Facultad de Ciencias de la Salud, Universidad Nacional Autónoma Altoandina de Tarma, Tarma, Perú Miguel Angel Quispe José Alberto Pacheco Valenzuela Alex Rubén Huamán de la Cruz Clara Raquel Espinoza Silva Greta Hinostroza Quiñonez Galia Mavel Manyari Cervantes 09 30 2021 277 290 10.17306/J.AFS.3.0937 https://www.food.actapol.net/volume20/issue3/abstract-3.html Chemometric estimation of captured Farfantepenaeus notialis, Pérez-Farfante 1967 (Crustacea: Penaeidae) Department of Fisheries and Aquaculture, Bayero University, Kano, Nigeria Department of Marine Sciences, University of Lagos, Akoka, Lagos State, Nigeria Rasheed Olatunji Moruf Mosunmola Florence Akinwunmi Aderonke Omolara Lawal-Are 09 30 2021 291 299 10.17306/J.AFS.3.0947 https://www.food.actapol.net/volume20/issue3/abstract-4.html Application of ultrasound for enhancing fermentation rates in brewing technology Department of Catering Technology and Processing of Plant Raw Materials, Federal State Budgetary Educational Establishment of Higher Education «Bashkir State Agrarian University», Ufa, Russian Federation Laboratory Analytical, Bashkir Research Institute of Agriculture-Subdivision of the Ufa Federal Research Center of the Russian Academy of Sciences, Ufa, Russian Federation Olesya Kalugina Aigul Nafikova Evgeniy Chernenkov Svetlana Leonova Alfiya Chernenkova Elena Badamshina Alexander Bodrov 09 30 2021 301 312 10.17306/J.AFS.3.0950 https://www.food.actapol.net/volume20/issue3/abstract-5.html The regulation of 1-methylcyclopropene treatment on the subfamily genes expression of ethylene response factors in peaches during storage Changshu Institute of Technology, PR China College of Food and Drug, Shanghai Zhongqiao Vocational and Technical University, PR China Institute of Pomology, Jiangsu Academy of Agricultural Sciences, Jiangsu Key Laboratory for Horticultural Crop Genetic, PR China College of Food Science and Technology, Nanjing Agricultural University, Jiangsu, PR China Hongfang Cai Shuai Han Hui Wang Mingliang Yu Ruijuan Ma Zhifang Yu 09 30 2021 313 323 10.17306/J.AFS.3.0943 https://www.food.actapol.net/volume20/issue3/abstract-6.html The effects of Curcuma longa L. leaf extracts on the prevention of oxidation in soybean oil Food Technology Department, School of Agronomy, Federal University of Goiás – UFG, Goiânia-Goiás, Brazil Izabel de Paula Duarte Alves Maria Carolina de Almeida Luciana Reis Fontinelle Souto Tatianne Ferreira de Oliveira 09 30 2021 325 336 10.17306/J.AFS.3.0894 https://www.food.actapol.net/volume20/issue3/abstract-7.html The impacts of peel inclusion and fermentation temperature on the bioactive compounds, antioxidant activity, and sensory properties of dragon fruit wines Department of Food Technology, International University, Ho Chi Minh City, Vietnam Vietnam National University, Ho Chi Minh City, Vietnam Thanh T. H. Le Ngoc Lieu Le 09 30 2021 337 346 10.17306/J.AFS.3.0907 https://www.food.actapol.net/volume20/issue3/abstract-8.html Non- and low-alcoholic beer – popularity and manufacturing techniques Department of Gastronomy Sciences and Functional Foods, Poznań University of Life Sciences, Poland Department of Technology of Plant Origin Food, Poznań University of Life Sciences, Poland Rafał Kozłowski Marcin Dziedziński Barbara Stachowiak Joanna Kobus-Cisowska 09 30 2021 347 357 10.17306/J.AFS.3.0961 https://www.food.actapol.net/volume20/issue3/abstract-9.html Optimisation of the enzyme-assisted extraction of polyphenols from saffron (Crocus sativus L.) petals Preservation and Refrigeration Technology, University of Food Technologies, Plovdiv, Bulgaria Food Preservation and Refrigeration Technology, University of Food Technologies, Plovdiv, Bulgaria Alexios Theodoros Vardakas Vasil Todorov Shikov Rada Hristova Dinkova Kiril Mihalev Mihalev 09 30 2021 359 367 10.17306/J.AFS.3.0954 https://www.food.actapol.net/volume20/issue3/abstract-10.html