(+)-Catechin and (-)-epicatechin levels of concentrated and ready-to-drink grape juices through storage (Unknown)
- New search for: Gollücke, Andréapittelliboiago
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In:
International journal of food science & technology
;
43
, 10
; 1855-1859
;
2008
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ISSN:
- Article (Journal) / Print
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Title:(+)-Catechin and (-)-epicatechin levels of concentrated and ready-to-drink grape juices through storage
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Contributors:
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Published in:International journal of food science & technology ; 43, 10 ; 1855-1859
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Publisher:
- New search for: Blackwell
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Place of publication:Oxford
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Publication date:2008
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ISSN:
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ZDBID:
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Type of media:Article (Journal)
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Type of material:Print
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Language:Unknown
- New search for: 275/5800
- New search for: 58.34 / 44.21
- Further information on Basic classification
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Classification:
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Source:
Table of contents – Volume 43, Issue 10
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.
- 1729
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Application of ISO22000 and comparison to HACCP for processing of ready to eat vegetables: Part IVarzakas, Theodoros H. / Arvanitoyannis, Ioannis S. et al. | 2008
- 1742
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Safety evaluation of individual non‐fried and fried sunflower oil, paraffin oil, jojoba oil and their binary mixtures on rat healthFarag, Radwan S. / Farag, Mostafa M. / Basuny, Amany M. / Mohammed, Rehab F. et al. | 2008
- 1754
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Nutritional potential and functional properties of tempe produced from mixture of different legumes. 1: Chemical composition and nitrogenous constituentNassar, Ahmad G. / Mubarak, Adel E. / El‐Beltagy, Alaa E. et al. | 2008
- 1759
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Effect of cold pre‐treatment duration before freezing on frozen bread dough qualityPhimolsiripol, Yuthana / Siripatrawan, Ubonrat / Tulyathan, Vanna / Cleland, Donald J. et al. | 2008
- 1763
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Optimisation of supercritical carbon dioxide extraction of lutein esters from marigold (Tagetes erect L.) with soybean oil as a co‐solventMa, Qingxiang / Xu, Xiang / Gao, Yanxiang / Wang, Qi / Zhao, Jian et al. | 2008
- 1770
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Effect of domestic cooking on the red cabbage hydrophilic antioxidantsPodsędek, Anna / Sosnowska, Dorota / Redzynia, Małgorzata / Koziołkiewicz, Maria et al. | 2008
- 1778
-
The effect of par‐baking and frozen storage time on the quality of cup cakeKaraoğlu, Mehmet Murat / Kotancilar, Halis Gürbüz / Gerçekaslan, Kamil Emre et al. | 2008
- 1786
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Effect of preliminary and culinary processing on amino acid content and protein quality in frozen French beansKmiecik, Waldemar / Lisiewska, Zofia / Słupski, Jacek / Gębczyński, Piotr et al. | 2008
- 1792
-
Effect of regular and hydrolysed dairy proteins on texture, microstructure and colour of lean poultry meat battersBarbut, Shai et al. | 2008
- 1798
-
Quality characteristics and storage stability of patties from buffalo head and heart meatsVerma, Arun K. / Lakshmanan, Veerappa / Das, Arun K. / Mendiratta, Sanjod K. / Anjaneyulu, Anne Sita Ram et al. | 2008
- 1807
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Antioxidant activity of pomegranate rind powder extract in cooked chicken pattiesNaveena, Basappa M. / Sen, Arup R. / Kingsly, Rose P. / Singh, Desh B. / Kondaiah, Napa et al. | 2008
- 1813
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Antioxidant activities of red pepper (Capsicum annuum) pericarp and seed extractsSim, Ki Hyeon / Sil, Han Young et al. | 2008
- 1824
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Moisture sorption isotherms and thermodynamic properties of apple Fuji and garlicMoraes, Mariana A. / Rosa, Gabriela S. / Pinto, Luiz A. A. et al. | 2008
- 1832
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Determination of oil palm fruit phenolic compounds and their antioxidant activities using spectrophotometric methodsNeo, Yun Ping / Ariffin, Azis / Tan, Chin Ping / Tan, Yew Ai et al. | 2008
- 1838
-
Comparison of polyamine, phenol and flavonoid contents in plants grown under conventional and organic methodsLima, Giuseppina Pace Pereira / Da Rocha, Suraya Abdallah / Takaki, Massanori / Ramos, Paulo Roberto Rodrigues / Ono, Elizabeth Orika et al. | 2008
- 1844
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Equilibrium moisture of kale seed (Brassica oleracea var. acephala): an alternative method for choice of the best modelBarrozo, Marcos A. S. / Bego, Natália C. / Oliveira, Daniel T. et al. | 2008
- 1850
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Effect of flavonoids on the oxidative stability of corn oil during deep fryingNaz, Shahina / Siddiqi, Rahmanullah / Asad Sayeed, Syed et al. | 2008
- 1855
-
(+)‐Catechin and (−)‐epicatechin levels of concentrated and ready‐to‐drink grape juices through storageGollücke, Andréa Pittelli Boiago / De Souza, Jane Cristina / De Queiroz Tavares, Débora et al. | 2008
- 1860
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Synthesis and in vitro digestion of resistant starch type III from enzymatically hydrolysed cassava starchOnyango, Calvin / Mutungi, Christopher et al. | 2008
- 1866
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A comparison of antioxidant properties between artisan‐made and factory‐produced chocolateCervellati, Rinaldo / Greco, Emanuela / Costa, Stefano / Guerra, Maria Clelia / Speroni, Ester et al. | 2008
- 1871
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Banana: cultivars, biotechnological approaches and genetic transformationArvanitoyannis, Ioannis S. / Mavromatis, Athanassios G. / Grammatikaki‐Avgeli, Garyfalia / Sakellariou, Michaela et al. | 2008
- 1880
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Effect of the side chain size of 1‐alkyl‐pyrroles on antioxidant activity and ‘Laba’ garlic greeningWang, Dan / Hu, Xiaosong / Zhao, Guanghua et al. | 2008
- 1887
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Comparative study on composition and antioxidant properties of mint and black tea extractPadmini, Ekambaram / Prema, Krishnan / Vijaya Geetha, Bose / Usha Rani, Munuswamy et al. | 2008
- 1896
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The effect of shape, blanching methods and flour on characteristics of restructured sweetpotato stickUtomo, Joko S. / Che Man, Yaakob B. / Rahman, Russly A. / Said Saad, Mohd. et al. | 2008
- 1901
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Fluid dynamic gauging studies of swelling behaviour of whey protein gels in NaOH/NaCl solutionsSahoo, Pradeepta K. / Chew, Y.M. John / Mercadé‐Prieto, Ruben / Wilson, D. Ian / Dai, Xiao W. et al. | 2008
- 1908
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Modifying lipids for use in foodWassell, Paul et al. | 2008
- 1910
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Bakery Products Science and TechnologySingh, Narpinder et al. | 2008