Browsing by Author "Prasadani, W.C."

Now showing items 1-11 of 11

Comparison of the basic nutritional characteristics of the first extract and second extract of coconut milk

Nadeeshani, R.; Wijayaratna, U.N.; Prasadani, W.C.; Ekanayake, S.; Seneviratne, K.N.; Jayathilaka, N. (2015)
Determination of thermal stabilities of guava leaf, coconut cake, rice bran and sesame cake extracts

Senanayake, C.M.; Seneviratne, K.N.; Jayawardena, B.M.; Prasadani, W.C. (Sri Lanka Association for the Advancement of Science, 2015)
Effect of three edible oils on the intestinal absorption of caffeic acid: An in vivo and in vitro study.

Prasadani, W.C.; Senanayake., C.M; Jayathilaka., N; Ekanayake., S; Seneviratne, K.N. (PLoS ONE 12(6), 2017)

Polyphenolic antioxidants are mainly absorbed through passive paracellular permeation regulated by tight junctions. Some fatty acids are known to modulate tight junctions. Fatty acids resulting from the digestion of ...
Efficacy of phenolic compounds of coconut cake on oxidative stability of pork

Prasadani, W.C.; Seneviratne, N.A.K.P.J.; Jayawardena, B.M. (Book of Abstracts, Annual Research Symposium 2014, 2014)

Antioxidant efficacy of different concentrations of phenolic compounds of coconut cake (PCCC) was determined using pork as a food model system. The extracts of PCCC were prepared using ethanol: water (70:30 v/v) and the ...
Enzyme assisted extraction, quantification and antioxidant activity of phenolic compounds of coconut cake

Prasadani, W.C.; Seneviratne, K.N.; Jayawardena, B.M. (Sri Lanka Association for the Advancement of Science, 2013)
Improvement of the nutritional quality and shelf life of selected food systems by coconut based natural antioxidants

Prasadani, W.C. (2016)
Inhibition of lipid peroxidation of egg yolk homogenate by phenolic compounds in coconut cake

Prasadani, W.C.; Seneviratne, K.N.; Jayawardena, B.M. (Sri Lanka Association for the Advancement of Science, 2014)
Phenolic extracts of coconut oil cake: a potential alternative for synthetic antioxidants

Seneviratne, K.N.; Prasadani, W.C.; Jayawardena, B. (2016)

Limitations of natural antioxidants include relatively low antioxidant activity, narrow range of food systems where the antioxidants are effective and limited thermal stability compared to synthetic antioxidants. In the ...
Preliminary investigation of polycyclic aromatic hydrocarbon levels in smoked fish produced by fisher community in Sri Lanka

Dehikumbura, G.A.M.D.K.; Ganegama Arachchi, G.J.; Senevirathne, K.N.; Prasadani, W.C.; Paththuwe Arachchi, M.; Perera, R.; Wickramasinghe, I. (Sri Lanka Association for Fisheries and Aquatic Resources, 2016)
Subcritical water extraction of phenolic compounds from coconut cake

Prasadani, W.C.; Seneviratne, K.N.; Jayawardena, B.M. (Sri Lanka Association for the Advancement of Science, 2015)
Thermal stability of phenolic compounds in coconut cake and its stabilizing effect on stripped sunflower oil

Prasadani, W.C.; Jayawardena, B.M.; Seneviratne, K.N. (Faculty of Graduate Studies, University of Kelaniya, 2015)

Coconut cake possesses phenolic compounds which are antioxidatively active in chemical and food model systems. However, the thermal stability of these phenolic compounds has not yet been investigated. In this study, the ...

Now showing items 1-11 of 11

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