| Tài liệu tham khảo |
Loại |
Chi tiết |
| Araceli Castaneda-Ovando, Ma. de Lourdes Pacheco-Hernandez, Ma. Elena Paez- Hernandez, Jose A. Rodriguez, Carlos Andres Galan-Vidal, Chemical studies of anthocyanins: A review, Food Chemistry 113, 859–871, 2009 |
Sách, tạp chí |
| Tiêu đề: |
Food Chemistry |
| Năm: |
2009 |
|
| Brennan, C. S. Dietary fibre, glycaemic response, and diabetes. Molecular Nutrition & Food Research, 49(6), 560-570, 2005 |
Sách, tạp chí |
| Tiêu đề: |
Molecular Nutrition & Food Research |
| Năm: |
2005 |
|
| Byungrok Min, Liwei Gu, Anna M. McClung, Christine J. Bergman, Ming-Hsuan Chen, 2012, Free and bound total phenolic concentrations, antioxidant capacities, and profiles of proanthocyanidins and anthocyanins in whole grain rice (Oryza sativa L.) of different bran colours, Food Chemistry, 133, 715–722, 2012 |
Sách, tạp chí |
| Tiêu đề: |
Food Chemistry |
| Năm: |
2012 |
|
| Camire, M. E., Chaovanalikit, A., Dougherty, M. P., & Briggs, J. L. Blueberry and grape anthocyanins as breakfast cereal colorants. Journal of Food Science, 67(1), 438-441, 2002 |
Sách, tạp chí |
| Tiêu đề: |
Journal of Food Science |
| Năm: |
2002 |
|
| Camire, M. E., Dougherty, M. P., & Briggs, J. L. Functionality of fruit powders in extruded corn breakfast cereals. Food Chemistry, 101(2), 765-770, 2007 |
Sách, tạp chí |
| Tiêu đề: |
Food Chemistry |
| Năm: |
2007 |
|
| Charles Brennan, Margaret Brennan, Emma Derbyshire and Brijesh K. Tiwari, Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods, Trends in Food Science & Technology 22 , 570-575, 2011 |
Sách, tạp chí |
| Tiêu đề: |
Trends in Food Science & Technology |
| Năm: |
2011 |
|
| Chulaluck Charunuch, Nipat Limsangouan, Waraporn Prasert and Pisut Butsuwan, Optimization of Extrusion Conditions for Functional Ready-to-Eat Breakfast Cereal, Food Sci. Technol. Res., 17 (5), 415 – 422, 2011 |
Sách, tạp chí |
| Tiêu đề: |
Food Sci. Technol. Res |
| Năm: |
2011 |
|
| Costantino, L., Albasini, A., Rastelli, G., and Benvenuti, S. Activity of polyphenolic crude extracts as scavengers of superoxide radicals and inhibitors of xanthine oxidase. Planta Med 58, 342-344, 1992 |
Sách, tạp chí |
| Tiêu đề: |
Planta Med |
| Năm: |
1992 |
|
| Dehghan-Shoar, Z., Hardacre, A. K., & Brennan, C. S. The physico-chemical characteristics of extruded snacks enriched with tomato lycopene. Food Chemistry, 123(4), 1117-1122, 2010 |
Sách, tạp chí |
| Tiêu đề: |
Food Chemistry |
| Năm: |
2010 |
|
| E.-S.M. Abdel-Aal and P.Hucl, A rapid method for quantifying total anthocyanins in blue aleurone and purple pericarp wheats, Cereal Chem. 76(3), 350-354, 1999.El-Sayed M. Abdel-Aal and Pierre Hucl, Composition and Stability of Anthocyanins in Blue-Grained Wheat, J. Agric. Food Chem, 51 (8), pp 2174–2180, 2003 |
Sách, tạp chí |
| Tiêu đề: |
Cereal Chem". 76(3), 350-354, 1999. El-Sayed M. Abdel-Aal and Pierre Hucl, Composition and Stability of Anthocyanins in Blue-Grained Wheat, "J. Agric. Food Chem, 51 |
| Năm: |
2003 |
|
| Finocchiaro F, Ferrari B, Gianinetti A, Dall’Asta C, Galaverna G, Scazzina F, Pellegrini N , Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing. Mol. Nutr. Food Res., 51: 1006-1019, 2007 |
Sách, tạp chí |
| Tiêu đề: |
Mol. Nutr. Food Res |
| Năm: |
2007 |
|
| Francis, F.J. Food Colorants: anthocyanins. Critical Reviews in Food Science and Nutrition. 28(4): 273-314, 1989 |
Sách, tạp chí |
| Tiêu đề: |
Critical Reviews in Food Science and Nutrition |
| Năm: |
1989 |
|
| bioavailability of catechins in weanling pigs. Journal of Agricultural and Food Chemistry, 56(4), 1283-1288, 2008.Harborne, J. B., & Williams, C. A, Advances in flavonoid research since 1992.Phytochemistry, 55(6), 481–504, 2000 |
Sách, tạp chí |
| Tiêu đề: |
Phytochemistry |
| Năm: |
2000 |
|
| Heinonen, I. M., Meyer, A. S., & Frankel, E. N. Antioxidant activity of berry phenolics on human low-density lipoprotein and liposome oxidation. Journal of Agricultural and Food Chemistry, 46(10), 4107–4112, 1998 |
Sách, tạp chí |
| Tiêu đề: |
Journal of Agricultural and Food Chemistry |
| Năm: |
1998 |
|
| Hertog, M. G., Hollman, P. C., Katan, M. B., and Kromhout, D. Intake of potentially anticarcinogenic flavonoids and their determinants in adults in The Netherlands. Nutr Cancer 20, 21-29, 1993 |
Sách, tạp chí |
| Tiêu đề: |
Nutr Cancer |
| Năm: |
1993 |
|
| Huang, W.; Xue, A.; Niu, H.; Jia, Z.; Wang, J. Optimised ultrasonicassisted extraction of flavonoids from Folium eucommiae and evaluation of antioxidant activity in multi-test systems in vitro. Food Chem. 114, 1147–1154, 2009 |
Sách, tạp chí |
| Tiêu đề: |
Food Chem |
| Năm: |
2009 |
|
| Jaclyn Shipp and El-Sayed M. Abdel-Aal, Food Applications and Physiological Effects of Anthocyanins as Functional Food Ingredients The Open Food Science Journal, 4, 7-22, 2010 |
Sách, tạp chí |
| Tiêu đề: |
The Open Food Science Journal |
| Năm: |
2010 |
|
| José A. Larrauri, Pilar Rupérez, Fulgencio Saura-Calixto. Effect of Drying Temperature on the Stability of Polyphenols and Antioxidant Activity of Red Grape Pomace Peels, J. Agric. Food Chem., 45, 1390–1393, 1997 |
Sách, tạp chí |
| Tiêu đề: |
J. Agric. Food Chem., 45 |
| Năm: |
1997 |
|
| Khanal, R., Howard, L., & Prior, R. Procyanidin content of grape seed and pomace, and total anthocyanin content of grape pomace as affected by extrusion processing. Journal of Food Science, 74(6), H174-H182, 2009 |
Sách, tạp chí |
| Tiêu đề: |
Journal of Food Science |
| Năm: |
2009 |
|
| Polyphenolic Compound Stability and Antioxidant Capacity of Apple Pomace, Food and Bioprocess Technology, 5, 2201-2210, 2012.Mazza G. Anthocyanins and heart health. Ann Ist Super Sanita, 43, 369-374, 2007 |
Sách, tạp chí |
| Tiêu đề: |
Food and Bioprocess Technology", 5, 2201-2210, 2012. Mazza G. Anthocyanins and heart health. "Ann Ist Super Sanita |
| Năm: |
2007 |
|