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dc.title | Výzkum funkčních složek kukuřičného hedvábí | cs |
dc.title | The research of functional ingredients from corn silk | en |
dc.contributor.author | Li, Peng | |
dc.contributor.author | Lapčík, Lubomír | |
dc.relation.ispartof | Chemické listy | |
dc.identifier.issn | 0009-2770 Scopus Sources, Sherpa/RoMEO, JCR | |
dc.date.issued | 2018 | |
utb.relation.volume | 112 | |
utb.relation.issue | 2 | |
dc.citation.spage | 93 | |
dc.citation.epage | 97 | |
dc.type | article | |
dc.language.iso | cs | |
dc.publisher | Czech Society of Chemical Engineering | |
dc.subject | Anti-oxidative activity | en |
dc.subject | Bioactivity | en |
dc.subject | Corn silk | en |
dc.subject | Extraction | en |
dc.subject | Health benefit effects | en |
dc.subject | Market | en |
dc.subject | Metal ions | en |
dc.description.abstract | Corn silk (Stigma maydis) contains many bioactive and functional ingredients and has many health benefit effects. This commodity is of a great value and has a good prospect in research and market. In addition, corn silk can also contribute to the development of environmental protection. This review deals with the research findings on the extraction technology of corn silk bioactive ingredients. It also covers anti-oxidative activity, anti-diabetic effects, antitumor capacity, and other health benefit effects of corn silk, as well as the issue of toxicity and metal ions adsorption effects. Last but not least, this review discusses market status and future prospect of corn silk. © 2018, Czech Society of Chemical Engineering. All rights reserved. | en |
utb.faculty | Faculty of Technology | |
dc.identifier.uri | http://hdl.handle.net/10563/1007821 | |
utb.identifier.obdid | 43877724 | |
utb.identifier.scopus | 2-s2.0-85043575326 | |
utb.identifier.wok | 000427969600004 | |
utb.identifier.coden | CHLSA | |
utb.source | j-wok | |
dc.date.accessioned | 2018-04-23T15:01:46Z | |
dc.date.available | 2018-04-23T15:01:46Z | |
utb.contributor.internalauthor | Li, Peng | |
utb.contributor.internalauthor | Lapčík, Lubomír | |
utb.fulltext.affiliation | PENG LI, LUBOMÍR LAPČÍK Ústav technologie potravin, Fakulta technologická, Univerzita Tomáše Bati ve Zlíně, Vavrečkova 275, 760 01 Zlín lapcik@ft.utb.cz | |
utb.fulltext.dates | Došlo 13.6.17 přijato 31.7.17 | |
utb.scopus.affiliation | Ústav technologie potravin, Fakulta technologická, Univerzita Tomáše Bati ve Zlíně, Vavrečkova 275, Zlín, Czech Republic | |
utb.fulltext.faculty | Faculty of Technology | |
utb.fulltext.faculty | Faculty of Technology | |
utb.fulltext.ou | Department of Food Technology | |
utb.fulltext.ou | Department of Food Technology |