Antioxidants in food:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | Undetermined |
| Veröffentlicht: |
Oxford [u.a.]
Elsevier Science
1997
|
| Schriftenreihe: | Food chemnistry
60,2 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Einzelaufnahem e. Zeitschr.-Heftes |
| Beschreibung: | III S., S. 137 - 275 graph. Darst. |
Internformat
MARC
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| 245 | 1 | 0 | |a Antioxidants in food |c [organised by B. Wedzicha. Royal Society of Chemistry Symposium on Antioxidants ...] |
| 246 | 1 | 3 | |a Special issue: antioxidants in food |
| 264 | 1 | |a Oxford [u.a.] |b Elsevier Science |c 1997 | |
| 300 | |a III S., S. 137 - 275 |b graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 0 | |a Food chemnistry |v 60,2 | |
| 500 | |a Einzelaufnahem e. Zeitschr.-Heftes | ||
| 650 | 0 | 7 | |a Antioxidans |0 (DE-588)4142729-4 |2 gnd |9 rswk-swf |
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| 999 | |a oai:aleph.bib-bvb.de:BVB01-007685095 | ||
Datensatz im Suchindex
| _version_ | 1804125943486218240 |
|---|---|
| adam_text | 698 Contents
of Volumes
58-60
13 Biotransformation
of fish waste into a stable feed ingredient
M. FRAID, A. ZOUITEN, A. ELMARRAKCHI
&
A. ACHKARI-BEGDOURI (Morocco)
19
Suitability of antioxygenic salts for stabilization of fried snacks
G. K. SHARMA, A. D. SEMWAL,
M. C
NARASIMHA MURTHY
&
S. S. ARYA (India)
25
Distribution of free sugars and fatty acids in jackf
ruit
(Artocarpus heterophyllus)
F. A. CHOWDHURY, M. D. A. RAMAN
&
A. J. MIAN (Bangladesh)
29
Protein hydrolyzates from seal meat as phosphate alternatives in food processing applications
F. SHAHIDI
&
J. SYNOWIECKI (Canada)
33
Sugar profiles of Spanish unifloral honeys
R.
MATEO
& F. BOSCH-REIG
(Spain)
43
Oxidation behaviour of vanillin in dairy products
E. ANKLAM,
S. GAGLIONE
&
A.
MÜLLER
(Italy)
53
The determination of optimum fermentation time in Turkish black tea manufacture
M.
TÜFEKCI &
S.
GÜNER
(Turkey)
57
Biogenic
amine
composition of the gonads of herring
(Ciupea harengus),
mackerel (Scomber scombrus) and
scallop
(Pectén
maximus)
I.
M.
MACKIE,
L.
PIRIÉ
&
H.
YAMANAKA (UK)
61
Chemical evaluation of some lesser known edible mushroom mycelia produced in submerged culture from soy
milk waste
P. C.-K. CHEUNG (Hong Kong)
67
Mate drinking: caffeine and phenolic acid intake
P. MAZZAFERA (Brazil)
73
Comparison of the
antioxidant
activity of rooibos tea (Aspalathus
lineáris)
with green, oolong and black tea
A.
VON
GADOW, E. JOUBERT
&
C. F.
HANSMANN
(South Africa)
79
Determination of phenolic compounds in honeys with different floral origin by capillary zone electrophoresis
P.
ANDRADE
(Portugal), F. FERRERES, M. I. GIL
&
F. A. TOMÁS-BARBERAN
(Spain)
85
Influence of frozen storage on
textural
properties of sardine
(Sardina pilchardus)
mince gels
M. A. MARTI
DE
CASTRO,
M. C
GÓMEZ-GUILLEN
&
P.
MONTERO
(Spain)
95
Pyrazine contents and oxidative stabilities of roasted soybean oils
M. Y. JUNG, J. Y. BOCK, S.
0.
BACK, T. K. LEE
&
J. H. KIM (Korea)
103
Multivariate characterization of aging status in red wines based on chromatic parameters
F. J.
HEREDIA, A. M.
TRONCOSO
&
M. GUZMÁN-CHOZAS
(Spain)
109
A modified method to minimise losses of carotenoids and tocopherols during HPLC analysis of red palm oil
С
LIETZ
&
C. J.
K. HENRY (UK)
119
An enzyme-based dip-stick for the estimation of cyanogenic potential of cassava flour
H.-H. YEOH (Singapore)
&
S. V. EGAN (Australia)
123
Determination of manganese and chromium in foods by atomic absorption spectrometry after wet digestion
U. TINGGI,
С
REILLY
&
С
PATTERSON (Australia)
129
Bibliography of analytical, nutritional and clinical methods
135
Book Review
D. S. MOTTRAM
Number
2
Special Issue: Antioxidants in Food
iii
Editorial
137
The effect of various food parameters on the activity and stability of catalase from Aspergillus
niger
and
catalase from bovine liver
A. S. MEYER, L. H. PEDERSEN
&
A. ISAKSEN (Denmark)
143
Sulphite and oxidative-reductive depolymerization reactions
L. A. PATERSON, S. E. HILL, J. R. MITCHELL
&
J. M. V. BLANSHARD (UK)
149
Characterization of food antioxidants, illustrated using commercial garlic and ginger preparations
0.
I. ARUOMA, J. P. E. SPENCER, D. WARREN, P.
JENNER,
J. BUTLER
&
B. HALUWELL (UK)
157
Induction of glutathione S-transferase activity in hepG2 cells by extracts from fruits and vegetables
G. WILLIAMSON,
M. S. DUPONT, S.
WANIGATUNGA,
R. K.
HEANEY,
S. R. R.
MUSK,
G. R.
FENWICK
&
M.
J.C.
RHODES (UK)
Contents
of Volumes
58-60 699
161
Influence of fruit and vegetable extracts on
lipid
peroxidation
in microsomes containing specific cytochrome
G. W. PLUMB, S. J. CHAMBERS,
N.
LAMBERT, S. WANIGATUNGA
&
G. WILLIAMSON (UK)
165
The
antioxidant
activity of carnosine and its consequences on the volatile profiles of
liposomes
during iron/
ascorbate induced phospholipid oxidation
G. KANSCI,
С
GENOT,
A. MEYNIER
&
G. GANDEMER
(France)
177
Estimation of daily intake of food preservatives
R. C
MASSEY (UK)
187
Developments in European Union legislation on food preservatives
A. J.DUNN (UK)
193
Chemistry of free radicals in lipids
R. J. HAMILTON,
С
KALU,
E.
PRISK,
F.
В.
PADLEY &
H.
PIERCE (UK)
GENERAL PAPERS
201
Regeneration and the kinetics of peroxidase ¡nactivation
J. B. ADAMS (UK)
207
Determination of
antioxidant
vitamins in tomatoes
A. A. ABUSHITA, E. A. HEBSHI,
H. G. DA0OD
&
P. A. BIACS (Hungary)
213
Binding of iron, calcium and zinc by fibre of sorghum and
ragi
R.
MAHA LAKSHMI
&
S. SUMATHI
(India)
219
Effects of ripening time and combination of ovine and caprine milks on proteolysis of
Picante
cheese
A. C.
FREITAS
(Portugal), J. M. FRESNO, B.
PRIETO
(Spain), F. X. MALCATA (Portugal)
&
J. CARBALLO (Spain)
231
Inhibitory effect of
caramélisation
products on
enzymie
browning
G.
С
LEE
&
С
Y. LEE (USA)
237
Cycloaddition
reactions of conjugated
dienoic carboxylic
acids and
esters
with
/V-substituted maleimides and
Schiff
bases
G. D. KHANDELWAL
&
B. L
WEDZICHA (UK)
ANALYTICAL, NUTRITIONAL AND CLINICAL METHODS SECTION
245
Automatic determination of 5-hydroxymethylfurfural (5-HMF) by a flow injection method
F.
DE LA IGLESIA,
F.
LÁZARO,
R. PUCHADES
&
A. MAQUIEIRA
(Spain)
251
Comparison of three different methods for trehalose determination in yeast extracts
J.
С
FERREIRA,
V.
M. F. PASCHOALIN, A.
D.
PÁNEK
&
L. C.
TRUGO (Brazil)
255
The food and feed chains
—
a possible strategy for the production of Certified Reference Materials (CRMs) in
the area of mycotoxins?
A. BOENKE (Belgium)
263
Review of methods for the analysis of protein hydrolysates
M. P.
С
SILVESTRE
(Brazil)
273
Bibliography of analytical, nutritional and clinical methods
Number
3
GENERAL PAPERS
277
Molecular mechanisms of sweet taste
7:
The sweet protein, Thaumatin I
T. SUAMI (Japan),
L
HOUGH (UK), T.
MACHINAMI,
N.
WATANABE
&
R. NAKAMURA
(Japan)
287
Electron spin resonance (ESR) studies on irradiated cocoa beans and
niger
seeds
S. R. MANGAONKAR, V. NATARAJAN, M. D. SASTRY, S. R. PADWAL DESAI
&
P. R. KULKARNI (India)
291
The formation of non-volatile amines in relation to concentrations of free basic
amino
acids during
postmortem storage of the muscle of scallop
(Pectén
maximus),
herring
(Ciupea harengus)
and mackerel
(Scomber scombrus)
I. M. MACKIE, L. PIRIE, A. H. RITCHIE
&
H. YAMANAKA (UK)
297
Dietary fiber content of
21
Kuwaiti composite dishes A AT,
,„ ·*.
W.
N.
SAWAYA, F. AL-AWADHI, M. S. KHALAFAWI, B. DASHTI, H. AL-OMIRAH &T. AL-AATI (Kuwait)
303
Lipids and fatty acids of air breathing fish Boleophthalmus boddaerti
D. BANERJEE, D. PAL, T. K.
PATRA,
S. MISRA
&
A. GHOSH (India)
311
Genetic analyses of sweet taste transduction
.....
L M.
KENNEDY,
S.
EYLAM, J. E. POSKANZER
&
A.-R. SAIKKU (USA)
|
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| genre_facet | Konferenzschrift |
| id | DE-604.BV011428796 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T18:09:35Z |
| institution | BVB |
| language | Undetermined |
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| physical | III S., S. 137 - 275 graph. Darst. |
| publishDate | 1997 |
| publishDateSearch | 1997 |
| publishDateSort | 1997 |
| publisher | Elsevier Science |
| record_format | marc |
| series2 | Food chemnistry |
| spelling | Antioxidants in food [organised by B. Wedzicha. Royal Society of Chemistry Symposium on Antioxidants ...] Special issue: antioxidants in food Oxford [u.a.] Elsevier Science 1997 III S., S. 137 - 275 graph. Darst. txt rdacontent n rdamedia nc rdacarrier Food chemnistry 60,2 Einzelaufnahem e. Zeitschr.-Heftes Antioxidans (DE-588)4142729-4 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf (DE-588)1071861417 Konferenzschrift gnd-content Lebensmittel (DE-588)4034870-2 s Antioxidans (DE-588)4142729-4 s DE-604 Wedzicha, B. L. Sonstige oth Digitalisierung TU Muenchen application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=007685095&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Antioxidants in food Antioxidans (DE-588)4142729-4 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4142729-4 (DE-588)4034870-2 (DE-588)1071861417 |
| title | Antioxidants in food |
| title_alt | Special issue: antioxidants in food |
| title_auth | Antioxidants in food |
| title_exact_search | Antioxidants in food |
| title_full | Antioxidants in food [organised by B. Wedzicha. Royal Society of Chemistry Symposium on Antioxidants ...] |
| title_fullStr | Antioxidants in food [organised by B. Wedzicha. Royal Society of Chemistry Symposium on Antioxidants ...] |
| title_full_unstemmed | Antioxidants in food [organised by B. Wedzicha. Royal Society of Chemistry Symposium on Antioxidants ...] |
| title_short | Antioxidants in food |
| title_sort | antioxidants in food |
| topic | Antioxidans (DE-588)4142729-4 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Antioxidans Lebensmittel Konferenzschrift |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=007685095&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT wedzichabl antioxidantsinfood AT wedzichabl specialissueantioxidantsinfood |