Effect of Seed Roasting Conditions on the Antioxidant Activity of Defatted Sesame Meal Extracts (English)
- New search for: Jeong, S.-M.
- New search for: Kim, S.-Y.
- New search for: Kim, D.-R.
- New search for: Nam, K. C.
- New search for: Ahn, D. U.
- New search for: Lee, S.-C.
- New search for: Jeong, S.-M.
- New search for: Kim, S.-Y.
- New search for: Kim, D.-R.
- New search for: Nam, K. C.
- New search for: Ahn, D. U.
- New search for: Lee, S.-C.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
69
, 5
;
C377-C381
;
2004
-
ISSN:
- Article (Journal) / Print
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Title:Effect of Seed Roasting Conditions on the Antioxidant Activity of Defatted Sesame Meal Extracts
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Contributors:Jeong, S.-M. ( author ) / Kim, S.-Y. ( author ) / Kim, D.-R. ( author ) / Nam, K. C. ( author ) / Ahn, D. U. ( author ) / Lee, S.-C. ( author )
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Published in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 69, 5 ; C377-C381
-
Publisher:
- New search for: INSTITUTE OF FOOD TECHNOLOGISTS
-
Publication date:2004-01-01
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Size:C377-C381
-
ISSN:
-
Type of media:Article (Journal)
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Type of material:Print
-
Language:English
- New search for: 664
- Further information on Dewey Decimal Classification
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Classification:
DDC: 664 -
Source:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Table of contents – Volume 69, Issue 5
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- C347
-
Whey Protein Film Composition Effects on Potassium Sorbate and Natamycin DiffusionFranssen, L.R. / Rumsey, T.R. / Krochta, J.M. et al. | 2004
- C351
-
Physical Stability of Whey Protein‐stabilized Oil‐in‐water Emulsions at pH 3: Potential ω‐3 Fatty Acid Delivery Systems (Part A)Djordjevic, D. / Kim, H.‐J. / McClements, D.J. / Decker, E.A. et al. | 2004
- C351
-
Physical Stability of Whey Protein-stabilized Oil-in-water Emulsions at pH 3: Potential omega-3 Fatty Acid Delivery Systems (Part A)Djordjevic, D. / Kim, H.-J. / McClements, D. J. / Decker, E. A. et al. | 2004
- C356
-
Oxidative Stability of Whey Protein-stabilized Oil-in-water Emulsions at pH 3: Potential omega-3 Fatty Acid Delivery Systems (Part B)Djordjevic, D. / McClements, D. J. / Decker, E. A. et al. | 2004
- C356
-
Oxidative Stability of Whey Protein‐stabilized Oil‐in‐water Emulsions at pH 3: Potential ω‐3 Fatty Acid Delivery Systems (Part B)Djordjevic, D. / McClements, D.J. / Decker, E.A. et al. | 2004
- C363
-
Selective Proteolysis of the Glycinin and beta-Conglycinin Fractions in a Soy Protein Isolate by Pepsin and Papain with Controlled pH and TemperatureTsumura, K. / Saito, T. / Kugimiya, W. / Inouye, K. et al. | 2004
- C363
-
Selective Proteolysis of the Glycinin and β‐Conglycinin Fractions in a Soy Protein Isolate by Pepsin and Papain with Controlled pH and TemperatureTsumura, K. / Saito, T. / Kugimiya, W. / Inouye, K. et al. | 2004
- C368
-
Correlation between Moisture and Water Activity of Honeys Harvested in Different YearsCavia, M.M. / Fernáez‐Muiño, M.A. / Huidobro, J.F. / Sancho, M.T. et al. | 2004
- C371
-
Antioxidant Activity of Crude Extract, Alkaloid Fraction, and Flavonoid Fraction from Boldo (Peumus boldus Molina) LeavesQuezada, N. / Asencio, M. / Del Valle, J.M. / Aguilera, J.M. / Gómez, B. et al. | 2004
- C377
-
Effect of Seed Roasting Conditions on the Antioxidant Activity of Defatted Sesame Meal ExtractsJeong, S.‐M. / Kim, S.‐Y. / Kim, D.‐R. / Nam, K.C. / Ahn, D.U. / Lee, S.‐C. et al. | 2004
- C382
-
Effects of Electron Beam Irradiation and Antimicrobials on the Volatiles, Color, and Texture of Ready‐to‐eat Turkey Breast RollZhu, M.J. / Mendonca, A. / Min, B. / Lee, E.J. / Nam, K.C. / Park, K. / Du, M. / Ismail, H.A. / Ahn, D.U. et al. | 2004
- C388
-
Utilization of Pork Collagen Protein in Emulsified and Whole Muscle Meat ProductsPrabhu, G.A. / Doerscher, D.R. / Hull, D.H. et al. | 2004
- C393
-
Optimization of Extraction Conditions for Pollock Skin GelatinHou, P. Z / Regenstein, J.M. et al. | 2004
- C399
-
Detection Properties of Irradiated Ostrich Meat by DNA Comet Assay and Radiation‐induced HydrocarbonsChung, H.‐W. / Hong, J.‐H. / Kim, M.‐C. / Marshall, M.R. / Jeong, Y. / Han, S.‐B. et al. | 2004
- C404
-
Foaming and Interfacial Properties of Polymerized Whey Protein IsolateDavis, J.P. / Foegeding, E.A. et al. | 2004
- C411
-
Effects of Carrot Powder in Dough on the Lipid Oxidation and Carotene Content of Fried Dough during Storage in the DarkLee, J. / Kim, M. / Choe, E. et al. | 2004
- C415
-
Determination of Spiramycin and Josamycin in Milk By HPLC and Fluorescence DetectionGomis, D.B. / Ferreras, A.I.A. / ÁLvarez, M.D.G. / García, E.A. et al. | 2004
- C419
-
IUFoST Symposium 12: Interaction of Natural Colors with Other Ingredients: Anthocyanin Pigments-Bioactivity and Coloring PropertiesWrolstad, R. E. et al. | 2004
- C419
-
Anthocyanin Pigments—Bioactivity and Coloring PropertiesWrolstad, R.E. et al. | 2004
- C422
-
IUFoST Symposium 12: • Chlorophyll as a Color and Functional IngredientHumphrey, A. M. et al. | 2004
- C422
-
Chlorophyll as a Color and Functional IngredientHumphrey, A.M. et al. | 2004
- E205
-
Effects of High‐Pressure Pretreatment and Calcium Soaking on the Texture Degradation Kinetics of Carrots during Thermal ProcessingSila, D.N. / Smout, C. / Vu, T.S. / Hendrickx, M.E. et al. | 2004
- E212
-
Finite Element Modeling of Fluid Flow, Heat Transfer, and Melting of Biomaterials in a Single‐screw ExtruderWang, L.J. / Ganjyal, G.M. / Jones, D.D. / Weller, C.L. / Hanna, M.A. et al. | 2004
- E224
-
A Turbulent Conjugate Heat-transfer Model for Freezing of Food ProductsHo, S. Y. et al. | 2004
- E224
-
A zTurbulent Conjugate Heat‐transfer Model for Freezing of Food ProductsO, SIMON Y. H et al. | 2004
- E232
-
Structural and Rheological Properties of Aerated High Sugar Systems Containing Egg AlbumenLau, K. / Dickinson, E. et al. | 2004
- E240
-
IUFoST: Symposium 3 Part 2: The Food Chain: Food Processing and Food Safety-Adaptation of Classical Processes to New Technical Developments and Quality RequirementsBarbosa-Canovas, G. V. / Juliano, P. et al. | 2004
- E240
-
Adaptation of Classical Processes to New Technical Developments and Quality RequirementsBarbosa‐Cánovas, G.V. / Uliano, P. J et al. | 2004
- E251
-
Reevaluation of Thermal Food Processes in Order to Increase Food Safety and Quality: Frying, Drying, Salting, SmokingTrystram, G. et al. | 2004
- E251
-
IUFoST: Symposium 8: Engineering: Solutions to Enhance Food Safety-Reevaluation of Thermal Food Processes in Order to Increase Food Safety and Quality: Frying, Drying, Salting, SmokingTrystram, G. et al. | 2004
- E255
-
Engineering and Enhanced Product Confidence and SafetyDennis, C. et al. | 2004
- E255
-
IUFoST: Symposium 8: • Engineering and Enhanced Product Confidence and SafetyDennis, C. et al. | 2004
- FEP38
-
A Novel Approach to the Study of Bread Porous Structure: Phase-contrast X-Ray MicrotomographyFalcone, P. M. / Baiano, A. / Zanini, F. / Mancini, L. / Tromba, G. / Montanari, F. / Del Nobile, M. A. et al. | 2004
- M117
-
Efficacy of High Hydrostatic Pressure Treatment in Reducing Escherichia coli O157 and Listeria monocytogenes in Alfalfa SeedsAriefdjohan, M.W. / Nelson, P.E. / Singh, R.K. / Bhunia, A.K. / Balasubramaniam, V.M. / Singh, N. et al. | 2004
- M121
-
Empirical Distribution Models for Escherichia coli 57:H7 in Ground Beef Produced by a Mid‐size Commercial GrinderFlores, R.A. / Tewart, T. E. S et al. | 2004
- M121
-
Empirical Distribution Models for Escherichia coli O157:H7 in Ground Beef Produced by a Mid-size Commercial GrinderFlores, R. A. / Stewart, T. E. et al. | 2004
- M127
-
Use of Bacteriophages to Control Salmonella in Experimentally Contaminated Sprout SeedsPao, S. / Rolph, S.P. / Westbrook, E.W. / Shen, H. et al. | 2004
- M131
-
Antifungal Activity of Bacillus thuringiensis Chitinase and Its Potential for the Biocontrol of Phytopathogenic Fungi in Soybean SeedsReyes‐ramírez, A. / Escudero‐Abarca, B.I. / Aguilar‐Uscanga, G. / Hayward‐Jones, P.M. / Barboza‐Corona, J. Eleazar et al. | 2004
- M135
-
Probiotics—Immunomodulatory Potential Against Allergic DiseaseIsolauri, E. et al. | 2004
- M135
-
IUFoST: Symposium 7: Future Aspects of Probiotics in Health: Probiotics-Immunomodulatory Potential Against Allergic DiseaseIsolauri, E. et al. | 2004
- M137
-
IUFoST: Symposium 7: • Human Studies on Probiotics: What is Scientifically ProvenSalminen, S. / Gueimonde, M. et al. | 2004
- M137
-
Human Studies on Probiotics: What Is Scientifically ProvenSalminen, S. / Gueimonde, M. et al. | 2004
- M141
-
From Probiotics to Prebiotics and a Healthy Digestive SystemGibson, G.R. et al. | 2004
- M141
-
IUFoST: Symposium 7: • From Probiotics to Prebiotics and a Healthy Digestive SystemGibson, G. R. et al. | 2004
- R139
-
Metric Evaluation of Technologies for Long Duration Space Missions: Application to Bread MakersFrench, S.J. / Perchonok, M.H. et al. | 2004
- R143
-
The Impact of Regulation on Informing Consumers about the Health Promoting Properties of Functional Foods in the U.S.A.Falk, M. et al. | 2004
- R143
-
IUFoST Symposium 9: Functional Foods-Safety and Efficacy: The Impact of Regulation on Informing Consumers about the Health Promoting Properties of Functional Foods in the U.S.AFalk, M. et al. | 2004
- R146
-
Functional Foods: Their Role in Health Promotion and Disease PreventionShahidi, F. et al. | 2004
- R146
-
IUFoST Symposium 9: • Functional Foods-Their Role in Health Promotion and Disease PreventionShahidi, F. et al. | 2004
- R150
-
Globalization, Food, and Nutrition: Contribution to a DebateLajolo, F.M. / Filho, J.M. et al. | 2004
- R151
-
Overcoming Barriers to Globalization: A European ProspectiveOhlsson, T. et al. | 2004
- R152
-
IUFoST Plenary Lecture 3: • Summary: Plenary Lecture 3 Discussion Session. Session Chair: Daryl Lund; Lecturer: Richard Black; Discussants: Thomas Ohlsson and Jorge Mancini Filho| 2004
- R152
-
Summary: Plenary Lecture 3 Discussion SessionLund, Daryl / Black, Richard / Ohlsson, Thomas / Filho, Jorge Mancini et al. | 2004
- S193
-
Consumer Sensory Evaluation and Flavor Analyses of Pasteurized and Irradiated Apple Cider with Potassium SorbateYulianti, F. / Reitmeier, C.A. / Boylston, T.D. et al. | 2004
- S198
-
Effect of Storage Time on Raw Sardine (Sardina pilchardus) Flavor and Aroma QualityProst, C. / Hallier, A. / Cardinal, M. / Serot, T. / Courcoux, P. et al. | 2004
-
E Food Engineering and Physical Properties - A Turbulent Conjugate Heat-transfer Model for Freezing of Food ProductsHo, Simon Y. et al. | 2004
-
E Food Engineering and Physical Properties - IUFoST: Symposium 8 - Engineering: Solutions to Enhance Food Safety -- Reevaluation of Thermal Food Processes in Order to Increase Food Safety and Quality: Frying, Drying, Salting, SmokingTrystram, G. et al. | 2004
-
E Food Engineering and Physical Properties - Finite Element Modeling of Fluid Flow, Heat Transfer, and Melting of Biomaterials in a Single-screw ExtruderWang, L.J. et al. | 2004
-
E Food Engineering and Physical Properties - Structural and Rheological Properties of Aerated High Sugar Systems Containing Egg AlbumenLau, K. et al. | 2004
-
Subject Index| 2004
-
M Food Microbiology and Safety - IUFoST: Symposium 7 - Future Aspects of Probiotics in Health: Probiotics -- Immunomodulatory Potential Against Allergic DiseaseIsolauri, E. et al. | 2004
-
S Sensory and Nutritive Qualities of Food - Effect of Storage Time on Raw Sardine (Sardina pilchardus) Flavor and Aroma QualityProst, C. et al. | 2004
-
C Food Chemistry and Toxicology - Detection Properties of Irradiated Ostrich Meat by DNA Comet Assay and Radiation-induced HydrocarbonsChung, H.-W. et al. | 2004
-
C Food Chemistry and Toxicology - Determination of Spiramycin and Josamycin in Milk By HPLC and Fluorescence DetectionGomis, D.B. et al. | 2004
-
Page Charge Notice| 2004
-
R Concise Reviews-Hypotheses in Food Science - Metric Evaluation of Technologies for Long Duration Space Missions: Application to Bread MakersFrench, S.J. et al. | 2004
-
C Food Chemistry and Toxicology - Correlation between Moisture and Water Activity of Honeys Harvested in Different YearsGavia, M.M. et al. | 2004
-
C Food Chemistry and Toxicology - IUFoST Symposium 12 - Interaction of Natural Colors with Other Ingredients: Anthocyanin Pigments -- Bioactivity and Coloring PropertiesWrolstad, R.E. et al. | 2004
-
M Food Microbiology and Safety - Antifungal Activity of Bacillus thuringiensis Chitinase and Its Potential for the Biocontrol of Phytopathogenic Fungi in Soybean SeedsReyes-Ramírez, A. et al. | 2004
-
M Food Microbiology and Safety - IUFoST: Symposium 7 - From Probiotics to Prebiotics and a Healthy Digestive SystemGibson, G.R. et al. | 2004
-
R Concise Reviews-Hypotheses in Food Science - IUFoST Plenary Lecture 3 - Summary: Plenary Lecture 3 Discussion Session. Session Chair: Daryl Lund; Lecturer: Richard Black; Discussants: Thomas Ohlsson and Jorge Mancini Filho| 2004
-
C Food Chemistry and Toxicology - Physical Stability of Whey Protein-stabilized Oil-in-water Emulsions at pH 3: Potential w-3 Fatty Acid Delivery Systems (Part A)Djordjevic, D. et al. | 2004
-
JFS Masthead| 2004
-
M Food Microbiology and Safety - IUFoST: Symposium 7 - Human Studies on Probiotics: What is Scientifically ProvenSalminen, S. et al. | 2004
-
S Sensory and Nutritive Qualities of Food - A Novel Approach to the Study of Bread Porous Structure: Phase-contrast X-Ray MicrotomographyFalcone, P.M. et al. | 2004
-
C Food Chemistry and Toxicology - IUFoST Symposium 12 - Chlorophyll as a Color and Functional IngredientHumphrey, A.M. et al. | 2004
-
E Food Engineering and Physical Properties - IUFoST: Symposium 3 Part 2 - The Food Chain: Food Processing and Food Safety -- Adaptation of Classical Processes to New Technical Developments and Quality RequirementsBarbosa-Cánovas, G.V. et al. | 2004
-
IMPORTANT NOTICE from the Managing Editor| 2004
-
C Food Chemistry and Toxicology - Whey Protein Film Composition Effects on Potassium Sorbate and Natamycin DiffusionFranssen, L.R. et al. | 2004
-
C Food Chemistry and Toxicology - Antioxidant Activity of Crude Extract, Alkaloid Fraction, and Flavonoid Fraction from Boldo (Peumus boldus Molina) LeavesQuezada, N. et al. | 2004
-
IUFoST Plenary Lecture 3: Overcoming Barriers to Globalization-Globalization, Food and Nutrition: Contribution to a DebateLajolo, F. M. / Filho, J. M. et al. | 2004
-
E Food Engineering and Physical Properties - Effects of High-Pressure Pretreatment and Calcium Soaking on the Texture Degradation Kinetics of Carrots during Thermal ProcessingSila, D.N. et al. | 2004
-
E Food Engineering and Physical Properties - IUFoST: Symposium 8 - Engineering and Enhanced Product Confidence and SafetyDennis, C. et al. | 2004
-
M Food Microbiology and Safety - Empirical Distribution Models for Escherichia coli O157:H7 in Ground Beef Produced by a Mid-size Commercial GrinderFlores, R.A. et al. | 2004
-
M Food Microbiology and Safety - Use of Bacteriophages to Control Salmonella in Experimentally Contaminated Sprout SeedsPao, S. et al. | 2004
-
R Concise Reviews-Hypotheses in Food Science - IUFoST Symposium 9 - Functional Foods -- Safety and Efficacy: The Impact of Regulation on Informing Consumers about the Health Promoting Properties of Functional Foods in the U.S.A.Falk, M. et al. | 2004
-
R Concise Reviews-Hypotheses in Food Science - IUFoST Symposium 9 - Functional Foods -- Their Role in Health Promotion and Disease PreventionShahidi, F. et al. | 2004
-
C Food Chemistry and Toxicology - Foaming and Interfacial Properties of Polymerized Whey Protein IsolateDavis, J.P. et al. | 2004
-
Industrial Application Briefs| 2004
-
S Sensory and Nutritive Qualities of Food - Consumer Sensory Evaluation and Flavor Analyses of Pasteurized and Irradiated Apple Cider with Potassium SorbateYulianti, F. et al. | 2004
-
R Concise Reviews-Hypotheses in Food Science - IUFoST Plenary Lecture 3 - Overcoming Barriers to Globalization: A European ProspectiveOhlsson, T. et al. | 2004
-
C Food Chemistry and Toxicology - Selective Proteolysis of the Glycinin and b-Conglycinin Fractions in a Soy Protein Isolate by Pepsin and Papain with Controlled pH and TemperatureTsumura, K. et al. | 2004
-
IUFoST Plenary Lecture 3: • Overcoming Barriers to Globalization: A European ProspectiveOhlsson, T. et al. | 2004
-
C Food Chemistry and Toxicology - Optimization of Extraction Conditions for Pollock Skin GelatinZhou, P. et al. | 2004
-
C Food Chemistry and Toxicology - Effect of Seed Roasting Conditions on the Antioxidant Activity of Defatted Sesame Meal ExtractsJeong, S.-M. et al. | 2004
-
M Food Microbiology and Safety - Efficacy of High Hydrostatic Pressure Treatment in Reducing Escherichia coli O157 and Listeria monocytogenes in Alfalfa SeedsAriefdjohan, M.W. et al. | 2004
-
R Concise Reviews-Hypotheses in Food Science - IUFoST Plenary Lecture 3 - Overcoming Barriers to Globalization -- Globalization, Food, and Nutrition: Contribution to a DebateLajolo, F.M. et al. | 2004
-
C Food Chemistry and Toxicology - Oxidative Stability of Whey Protein-stabilized Oil-in-water Emulsions at pH 3: Potential w-3 Fatty Acid Delivery Systems (Part B)Djordjevic, D. et al. | 2004
-
C Food Chemistry and Toxicology - Effects of Electron Beam Irradiation and Antimicrobials on the Volatiles, Color, and Texture of Ready-to-eat Turkey Breast RollZhu, M.J. et al. | 2004
-
C Food Chemistry and Toxicology - Utilization of Pork Collagen Protein in Emulsified and Whole Muscle Meat ProductsPrabhu, G.A. et al. | 2004
-
C Food Chemistry and Toxicology - Effects of Carrot Powder in Dough on the Lipid Oxidation and Carotene Content of Fried Dough during Storage in the DarkLee, J. et al. | 2004
-
Author Index| 2004