Search
Description
The eThe data set presents the results of the assessment of the impact of roasting raw materials in the form of beetroot and chicory on their antioxidant activity measured by the standard ABTS and DPPH radical tests. The numerical results were compared with the visual assessment of the roasted raw materials. The obtained results confirmed the increase the antioxidant activity of extracts prepared from raw materials with the increase in roasting time, which is the result of the formation of Maillard compounds.
Dataset file
AO.zip
171.5 MB,
S3 ETag
ca1f50b3855eb9d731c8c8b9a65a9ca0-1,
downloads: 10
The file hash is calculated from the formula
Example script for calculation:
https://github.com/antespi/s3md5
hexmd5(md5(part1)+md5(part2)+...)-{parts_count} where a single part of the file is 512 MB in size.Example script for calculation:
https://github.com/antespi/s3md5
File details
- License:
-
open in new tab
CC BY-NC-SANon-commercial - Share-alike - Raw data:
- Data contained in dataset was not processed.
Details
- Year of publication:
- 2020
- Verification date:
- 2020-12-17
- Creation date:
- 2019
- Dataset language:
- Polish
- Fields of science:
-
- chemical sciences (Natural sciences)
- DOI:
- DOI ID 10.34808/tsp8-f875 open in new tab
- Verified by:
- Gdańsk University of Technology
Keywords
Cite as
Authors
seen 70 times