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Refinado por: Nome da Publicação: Journal of Food Science remover assunto: Food Industries remover
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Phytochemicals and Antioxidant Capacities in Rice Brans of Different Color
Phytochemicals and Antioxidant Capacities in Rice Brans of Different Color
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Phytochemicals and Antioxidant Capacities in Rice Brans of Different Color

Min, Byungrok ; McClung, Anna M. ; Chen, Ming-Hsuan

Journal of food science, 2011-01, Vol.76 (1), p.C117-C126 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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2
A Brief Review of the Occurrence, Use, and Safety of Food-Related Nanomaterials
A Brief Review of the Occurrence, Use, and Safety of Food-Related Nanomaterials
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A Brief Review of the Occurrence, Use, and Safety of Food-Related Nanomaterials

Magnuson, Bernadene A. ; Jonaitis, Tomas S. ; Card, Jeffrey W.

Journal of food science, 2011-08, Vol.76 (6), p.R126-R133 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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3
Betalain stability and degradation--structural and chromatic aspects
Betalain stability and degradation--structural and chromatic aspects
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Betalain stability and degradation--structural and chromatic aspects

Herbach, K.M ; Stintzing, F.C ; Carle, R

Journal of food science, 2006-05, Vol.71 (4), p.R41-R50 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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4
Preparation of Reactive Oxygen Scavenging Peptides from Tilapia (Oreochromis niloticus) Skin Gelatin: Optimization Using Response Surface Methodology
Preparation of Reactive Oxygen Scavenging Peptides from Tilapia (Oreochromis niloticus) Skin Gelatin: Optimization Using Response Surface Methodology
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Preparation of Reactive Oxygen Scavenging Peptides from Tilapia (Oreochromis niloticus) Skin Gelatin: Optimization Using Response Surface Methodology

Zhuang, Yongliang ; Sun, Liping

Journal of food science, 2011-04, Vol.76 (3), p.C483-C489 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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5
Influence of Biopolymer Emulsifier Type on Formation and Stability of Rice Bran Oil-in-Water Emulsions: Whey Protein, Gum Arabic, and Modified Starch
Influence of Biopolymer Emulsifier Type on Formation and Stability of Rice Bran Oil-in-Water Emulsions: Whey Protein, Gum Arabic, and Modified Starch
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Influence of Biopolymer Emulsifier Type on Formation and Stability of Rice Bran Oil-in-Water Emulsions: Whey Protein, Gum Arabic, and Modified Starch

Charoen, Ratchanee ; Jangchud, Anuvat ; Jangchud, Kamolwan ; Harnsilawat, Thepkunya ; Naivikul, Onanong ; McClements, David Julian

Journal of food science, 2011-01, Vol.76 (1), p.E165-E172 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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6
Free Radical Scavenging, Cytotoxic, and Hemolytic Activities of an Active Antioxidant Compound Ethyl Gallate from Leaves of Acacia Nilotica (L.) Wild. Ex. Delile Subsp. Indica (Benth.) Brenan
Free Radical Scavenging, Cytotoxic, and Hemolytic Activities of an Active Antioxidant Compound Ethyl Gallate from Leaves of Acacia Nilotica (L.) Wild. Ex. Delile Subsp. Indica (Benth.) Brenan
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Free Radical Scavenging, Cytotoxic, and Hemolytic Activities of an Active Antioxidant Compound Ethyl Gallate from Leaves of Acacia Nilotica (L.) Wild. Ex. Delile Subsp. Indica (Benth.) Brenan

Kalaivani, T. ; Rajasekaran, C. ; Mathew, Lazar

Journal of food science, 2011-08, Vol.76 (6), p.T144-T149 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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7
Antioxidant Enrichment and Antimicrobial Protection of Fresh-Cut Fruits Using Their Own Byproducts: Looking for Integral Exploitation
Antioxidant Enrichment and Antimicrobial Protection of Fresh-Cut Fruits Using Their Own Byproducts: Looking for Integral Exploitation
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Antioxidant Enrichment and Antimicrobial Protection of Fresh-Cut Fruits Using Their Own Byproducts: Looking for Integral Exploitation

Ayala-Zavala, J.F ; Rosas-Domínguez, C ; Vega-Vega, V ; González-Aguilar, G.A

Journal of food science, 2010-10, Vol.75 (8), p.R175-R181 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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8
Preservation of Chicken Breast Meat Treated with Thyme and Balm Essential Oils
Preservation of Chicken Breast Meat Treated with Thyme and Balm Essential Oils
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Preservation of Chicken Breast Meat Treated with Thyme and Balm Essential Oils

Fratianni, Florinda ; De Martino, Laura ; Melone, Antonio ; De Feo, Vincenzo ; Coppola, Raffaele ; Nazzaro, Filomena

Journal of food science, 2010-10, Vol.75 (8), p.M528-M535 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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9
Inhibition of Lipid Oxidation and Rancidity in Precooked Pork Patties by Radical‐Scavenging Licorice (Glycyrrhiza glabra) Extract
Inhibition of Lipid Oxidation and Rancidity in Precooked Pork Patties by Radical‐Scavenging Licorice (Glycyrrhiza glabra) Extract
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Inhibition of Lipid Oxidation and Rancidity in Precooked Pork Patties by Radical‐Scavenging Licorice (Glycyrrhiza glabra) Extract

Jiang, Jiang ; Zhang, Xin ; True, Alma D ; Zhou, Lirong ; Xiong, Youling L

Journal of food science, 2013-11, Vol.78 (11), p.C1686-C1694 [Periódico revisado por pares]

Hoboken, NJ: The Institute

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10
Improving Surface Functional Properties of Tofu Whey-Derived Peptides by Chemical Modification with Fatty Acids
Improving Surface Functional Properties of Tofu Whey-Derived Peptides by Chemical Modification with Fatty Acids
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Improving Surface Functional Properties of Tofu Whey-Derived Peptides by Chemical Modification with Fatty Acids

Matemu, Athanasia Oswald ; Katayama, Shigeru ; Kayahara, Hisataka ; Murasawa, Hisashi ; Nakamura, Soichiro

Journal of food science, 2012-04, Vol.77 (4), p.C333-C339 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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