Tài liệu tham khảo |
Loại |
Chi tiết |
[4]. A. m. jim ´enez -monreal et al ,“Influence of Cooking Methods on Antioxidant Activity of Vegetables”, Journal of food science. 2009 |
Sách, tạp chí |
Tiêu đề: |
Influence of Cooking Methods on Antioxidant Activity of Vegetables”, "Journal of food science |
|
[5]. Benzie IF, Strain JJ. “The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay”.1996 |
Sách, tạp chí |
Tiêu đề: |
The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay |
|
[7]. Bunea et al. “Total and individual carotenoids and phenolic acids content in resh,refrigerated and processed spinach (Spinacia oleracea L.)”. Food Chemistry, vol 108, pp 649–656. 2008 |
Sách, tạp chí |
Tiêu đề: |
Total and individual carotenoids and phenolic acids content in resh,refrigerated and processed spinach (Spinacia oleracea L.)”. "Food Chemistry |
|
[8]. Cao et al. “Antioxidant capacity of tea and commo n vegetables”. Journal of Agricultural and Food Chemistry, vol 44, pp 3426–3431.1996 |
Sách, tạp chí |
Tiêu đề: |
Antioxidant capacity of tea and commo n vegetables”. "Journal of Agricultural and Food Chemistry |
|
[9]. Cheng et al, “Effects of post harvest treatment and heat stress on availability of wheat antioxidants”. Journal of Agricultural and Food Chemistry, vol 54, pp 5623-5629. 2006 |
Sách, tạp chí |
Tiêu đề: |
Effects of post harvest treatment and heat stress on availability of wheat antioxidants"”. Journal of Agricultural and Food Chemistry, vol |
|
[10]. Daunay et al 2001. Genetic Resources of Eggplant (Solanum melongena L.) and Allied Species: A New Challenge for Molecular Geneticists and Eggplant Halvorsen, “Content of redox-active compounds i.e., antioxidant in foods consumed in the United States”.American Journal of Clinical Nutrition 84 (1): 95-135. 2006 |
Sách, tạp chí |
Tiêu đề: |
Content of redox-active compounds i.e., antioxidant in foods consumed in the United States”. "American Journal of Clinical Nutrition |
|
[11]. Doganlar et al. “Conservation of Gene Function in the Solanaceae as Revealed by Comparative Mapping of Domestication Traits in Eggplant”, Genetics, Vol.161, pp.1713-1726. 2002 |
Sách, tạp chí |
Tiêu đề: |
Conservation of Gene Function in the Solanaceae as Revealed by Comparative Mapping of Domestication Traits in Eggplant”, "Genetics |
|
[12]. Economic Research Service, USDA. “Commodity Highlight: Eggplant”, Vegetables and Melons Outlook, VGS-318, pp.23-27. 2006 |
Sách, tạp chí |
Tiêu đề: |
Commodity Highlight: Eggplant”, "Vegetables and Melons Outlook |
|
[18]. Gil et al, “Responses of ‘Fuji’ apple slices to ascorbic acid treatments and low-oxygen atmospheres”. HortScience 3, vol 3, pp 05–309. 1998 |
Sách, tạp chí |
Tiêu đề: |
Responses of ‘Fuji’ apple slices to ascorbic acid treatments and low-oxygen atmospheres”. "HortScience |
|
[19]. Halliwell B. “Free radicals and antioxidants - quo vadis? ” , Trends Pharmacol Sci.;vol 3, pp125-130. Epub 2011 |
Sách, tạp chí |
Tiêu đề: |
Free radicals and antioxidants - quo vadis?”, "Trends Pharmacol Sci |
|
[20]. Halvorsen BL, Carlsen MH, Phillips KM, Bohn SK, Holte K, Jacobs DR Jr, Blomhoff R. Content of redox-active compounds (ie, antioxidants) in foods consumed in the United States. Am J Clin Nutr 2006;84:95-135 |
Sách, tạp chí |
|
[21]. Harrison, V. C. & G. Peat . “Serum cholesterol and bowel flora in the new born”. Am. J. Clin. Nutr. Vol 28, pp1351-1355. 1975 |
Sách, tạp chí |
Tiêu đề: |
“"Serum cholesterol and bowel flora in the new born |
|
[22]. Hazniza et al, “Potential starter cultures for the production of antioxidant-rich fermented product from red dragon fruit (Hylocereus polyrhizus)”, Malaysian Agricultural Research and Development Institute (MARDI) |
Sách, tạp chí |
Tiêu đề: |
Potential starter cultures for the production of antioxidant-rich fermented product from red dragon fruit (Hylocereus polyrhizus) |
|
[23]. Huang et al “Antioxidant activities of various fruits and vegetables produced in Taiwan”. International Journal of Food Science and Nutrition, vol 55 , pp 423–429.2004 |
Sách, tạp chí |
Tiêu đề: |
Antioxidant activities of various fruits and vegetables produced in Taiwan”. "International Journal of Food Science and Nutrition |
|
[24]. Igarashi K, et al. “Antioxidative activity of nasunin in Chouja-nasu (little eggplant, Solanum melongena L. ‘Chouja’)”. J. Jpn. Soc. Food Sci. Technol, vol 40, pp 138-143. 1993 |
Sách, tạp chí |
Tiêu đề: |
Antioxidative activity of nasunin in Chouja-nasu (little eggplant, "Solanum melongena L". ‘Chouja’)”. "J. Jpn. Soc. Food Sci. Technol |
|
[25]. Kayamori et al . “ Effects of dietary nasunin on the serum cholesterol level in rats”. Biosci. Biotech. Biochem. Vol 58, pp 570 – 571. 1994 |
Sách, tạp chí |
Tiêu đề: |
Effects of dietary nasunin on the serum cholesterol level in rats”. "Biosci. Biotech. Biochem |
|
[26]. Kusznierewicz et al. “The effect of heating and fermenting on antioxidant properties of white cabbage”. Food chemistry, vol 108, pp 853–861.2008 |
Sách, tạp chí |
Tiêu đề: |
The effect of heating and fermenting on antioxidant properties of white cabbage”. "Food chemistry |
|
[27]. Linlin Ji et al. “Antioxidant Capacity of Different Fractions of Vegetables and Correlation w ith the Contents of Ascorbic Acid, Phenolics, and Flavonoids”. Journal of Food Science, vol. 76, Nr. 9, 2011 |
Sách, tạp chí |
Tiêu đề: |
Antioxidant Capacity of Different Fractions of Vegetables and Correlation w ith the Contents of Ascorbic Acid, Phenolics, and Flavonoids”. "Journal of Food Science |
|
[28]. Mazza, G., Miniati, E. “Anthocyanins in Fruits, Vegetables, and Grains”. CRC Press, Boca Raton, Florida, USA, 362 p.1993 |
Sách, tạp chí |
Tiêu đề: |
Anthocyanins in Fruits, Vegetables, and Grains”. "CRC Press |
|
[1]. Lê Ngọc Tú. Hóa sinh công nghiệp. NXB khoa học và kỹ thuật. 2000 [2]. Quách Đĩnh, Nguyễn Văn Tiếp và Nguyễn Văn Thoa. Bảo quản vàchế biến rau quả. NXB khoa học và kỹ thuật. Hà Nội. 2008 |
Khác |
|