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Filename: drivers/Session_files_driver.php
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File: /home/orthodiedw/nutridatabase/application/controllers/Articles.php
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Filename: drivers/Session_files_driver.php
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File: /home/orthodiedw/nutridatabase/application/controllers/Articles.php
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Message: Return type of CI_Session_files_driver::destroy($session_id) should either be compatible with SessionHandlerInterface::destroy(string $id): bool, or the #[\ReturnTypeWillChange] attribute should be used to temporarily suppress the notice
Filename: drivers/Session_files_driver.php
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File: /home/orthodiedw/nutridatabase/application/controllers/Articles.php
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Message: Return type of CI_Session_files_driver::gc($maxlifetime) should either be compatible with SessionHandlerInterface::gc(int $max_lifetime): int|false, or the #[\ReturnTypeWillChange] attribute should be used to temporarily suppress the notice
Filename: drivers/Session_files_driver.php
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File: /home/orthodiedw/nutridatabase/application/controllers/Articles.php
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Filename: Session/Session.php
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File: /home/orthodiedw/nutridatabase/application/controllers/Articles.php
Line: 7
Function: __construct
File: /home/orthodiedw/nutridatabase/index.php
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Filename: Session/Session.php
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Filename: Session/Session.php
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File: /home/orthodiedw/nutridatabase/application/controllers/Articles.php
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Filename: Session/Session.php
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File: /home/orthodiedw/nutridatabase/application/controllers/Articles.php
Line: 7
Function: __construct
File: /home/orthodiedw/nutridatabase/index.php
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Les effets de l’addition d’eau (1: 0 à 1: 4 pomme: eau p / v) et de la température de broyage sur le brunissement et le pouvoir antioxydant des pommes ont été étudiés. Le broyage des pommes avec l'addition d'eau a diminué le brunissement et la perte d'activité antioxydante lorsque broyé avec de l'eau jusqu'à un rapport de 1: 3. Le brunissement, la capacité antioxydante, les principaux composés phénoliques (acide chlorogénique, épicatéchine et procyanidine B2) et l’acide ascorbique dans des pommes broyées avec de l’eau (1: 1) ont été évalués à des températures de broyage comprises entre 5 et 45 ° C. La dégradation de l’antioxydant l’activité, les composés phénoliques et l’acide ascorbique suivent la cinétique du premier ordre. La dégradation dépendante de la température a été correctement modélisée à l'aide de l'équation d'Arrhenius et des paramètres cinétiques tels que k, t1 / 2, Q10 et Ea ont indiqué que la température de broyage était un facteur déterminant de la rétention de l'activité antioxydante, des teneurs en composés phénoliques et en acide ascorbique dans Pomme. APPLICATION PRATIQUE: Les composés phénoliques et l'activité antioxydante des fruits et légumes peuvent être modifiés par des traitements tels que les traitements thermiques et la mouture. Par conséquent, il est important d'évaluer et de prédire les caractéristiques de qualité des fruits en fonction des conditions de transformation. Dans cette étude, nous avons trouvé que les conditions de broyage retardent les changements de couleur et la perte en composés phénoliques et l'activité antioxydante des pommes moulues. Cette nouvelle découverte peut aider les ingénieurs et les scientifiques à contrôler et à optimiser le système de broyage en conservant les hautes valeurs nutritionnelles des produits à base de pomme.
Source: https://www.ncbi.nlm.nih.gov/pubmed/30440087