tailieunhanh - Structure and Function of Food Engineering

Engineering and Food for the third millenniumthat is compliant with the requirements of globalization and new technologies, is one of the most significant additions to the Food Preservation Technology Series. This bookis the result of a tremendous effort by the authors, the publisher and editors to put together, as never before, a comprehensive overview on what is current in food engineering. This is a very well balanced book in several ways; it covers both fundamentals and applications and features contributions from food engineers in both the professional and educational domains. . | STRUCTURE AND FUNCTION OF FOOD ENGINEERING . V- Edited by Ayman Amer Eissa STRUCTURE AND FUNCTION OF FOOD ENGINEERING Edited by Ayman Amer Eissa Structure and Function of Food Engineering http 1615 Edited by Ayman Amer Eissa Contributors Gary M. Booth Tory L. Parker Christopher M. Lee Renato Souza Cruz Geany Peruch Camilloto Ana Clarissa dos Santos Pires Thawien Wittaya Alzbeta Medvedová Lubomír Valík Thawien Wittaya Yoshimasa Sagane Ken Inui Shin-Ichiro Miyashita Keita Miyata Tomonori Suzuki Koichi Niwa Toshihiro Watanabe Vladimir Kendrovski Dragan Gjorgjev Grazina Juodeikiene Loreta Basinskiene Elena Bartkiene Paulius Matusevicius Maria Grapa Campos Maria Luisa Costa Ayman H. Amer Eissa Ayman A. Abdel Khalik Maged . Mohamed Paulo César Stringueta Maria da Penha Henriques do Amaral Larissa Pereira Brumano Mônica Cecilia Santana Pereira Miriam Aparecida de Oliveira Pinto Andreia Pacheco Julia Santos Susana Chaves Judite Almeida Cecilia Leão Maria João Sousa Vincenzina Fusco Grazia Marina Quero Published by InTech Janeza Trdine 9 51000 Rijeka Croatia Copyright 2012 InTech All chapters are Open Access distributed under the Creative Commons Attribution license which allows users to download copy and build upon published articles even for commercial purposes as long as the author and publisher are properly credited which ensures maximum dissemination and a wider impact of our publications. After this work has been published by InTech authors have the right to republish it in whole or part in any publication of which they are the author and to make other personal use of the work. Any republication referencing or personal use of the work must explicitly identify the original source. Notice Statements and opinions expressed in the chapters are these of the individual contributors and not necessarily those of the editors or publisher. No responsibility is accepted for the accuracy of information contained in the published chapters. The publisher .

• Sinh học
• Antioxidant
• Anticancer Activity
• Nutritional Supplement
• Oxygen Scavengers
• Food Preservation
• Investigation of antioxidant activity
• The hydrolysate derived
• Natural antioxidant ingredient
• L
• FG for application
• Ferric reducing antioxidant potential
• Transient period
• Total antioxidant status
• Surti buffaloes
• Antioxidant administration
• Periparturient period
• BMC Genomics
• Chinese bayberry
• Antioxidant activity
• Antioxidant compounds
• Active antioxidant
• Fruit’s antioxidant components
• Study of antioxidant properties
• Antioxidant properties
• Black tea and green tea
• Green tea
• Antioxidant levels than black tea
• Ophiocordyceps sobolifera
• Extraction temperature
• In vitro antioxidant activities
• Extraction temperatures on in vitro antioxidant activities
• Journal of Chemistry
• Momordica charantia
• Bitter melon
• Total antioxidant capacity
• Total phenolic content
• Cupric reducing antioxidant capacity assay
• Antioxidant enzymes
• Antioxidant enzymes in leaves
• Antioxidant enzymes in leaves of susceptible
• Resistant okra genotypes
• Genotypes against YVMV
• Terminalia catappa
• Colocasia esculenta
• Antimicrobial activity
• Superoxide anion radical scavenging assay
• Ferric reducing antioxidant power
• Total phenolics
• Vaccinium arctostaphylos
• Antioxidant power methods
• Gallic acid equivalents
• Journal of Science and Technology
• Computational study of molecular structures
• Antioxidant mechanism of ovothiols
• Antioxidant activity of ovothiols
• Stepwise electron transfer proton transfer
• Essential oil
• α tocopherol equivalent
• Raphanus sativus
• Biochemical constituents
• Antioxidant potentials
• Radish Raphanus sativus L
• Phenolic composition
• Antioxidant properties of hardaliye
• Papazkarası blue black grapes
• Anthocyanin pigment
• High antioxidant activity
• The antioxidant capacity
• Several onion cultivars
• Red onion varieties
• Phenolic content
• Salvia tomentosa
• Antioxidant activity of Salvia tomentosa
• Cultivated plants
• Antioxidant content
• Tomato yield
• Antioxidant components
• Phenolic compounds
• Ascorbic acid
• Trans lycopene
• Acetes japonicus
• Enzymatic hydrolysis
• Antioxidant potential
• Enzyme type
• UV radiation
• Antioxidant enzyme
• Capsicum annuum
• Antioxidant defence system
• UV radiation damage
• Green cabbage
• Sulforaphane composition
• Cytotoxic and antioxidant activity
• Crucifer vegetables
• Adjunct therapy
• Role of adjunct therapy
• Antibiotics and antioxidant therapy
• Antioxidant therapy in dogs suffering
• Dogs suffering from gastroenteritis
• The antioxidant activity of Vernonia amygdalina Del
• Central composite design
• Maximum antioxidant activity
• The content of phenolic compounds
• Response surface methodology
• Preparation of a sulfated exopolysaccharide (S EPS)
• Ophiocordyceps sinensis fungus and its antioxidant effects
• FT IR spectra analysis
• Ophiocordyceps sinensis fungus
• Enhanced antioxidant activities of natural EPS
• Hyptis Suaveolens (L) poit
• Free radical scavenging activity
• Natural antioxidant
• Indicated that the ethanolic extract
• King chilli
• Value addition
• Nutrient and antioxidant properties
• King chilli (Capsicum chinense)
• Antioxidant status
• Condensed tannins
• GI nematodes
• Gastrointestinal nematodes in kids
• Erythrocytic antioxidant status