Effect of Selenium on Increasing the Antioxidant Activity of Protein Extracts from a Selenium‐enriched Mushroom Species of the Ganoderma Genus (English)
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In:
Journal of Food Science
;
69
, 3
;
FCT184-FCT188
;
2004
- Article (Journal) / Electronic Resource
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Title:Effect of Selenium on Increasing the Antioxidant Activity of Protein Extracts from a Selenium‐enriched Mushroom Species of the Ganoderma Genus
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Contributors:
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Published in:Journal of Food Science ; 69, 3 ; FCT184-FCT188
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Publisher:
- New search for: Blackwell Publishing Ltd
-
Publication date:2004-04-01
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Size:1 pages
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ISSN:
-
DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Keywords:
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Source:
Table of contents – Volume 69, Issue 3
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.
- CRH69
-
Consumer Attitudes Toward GMOs: The Ohio ExperienceNAPIER, T. L. / TUCKER, M. / HENRY, C. / WHALEY, S. R. et al. | 2004
- CRH77
-
Critical Issues in R&D of Soy Isoflavone‐enriched Foods and Dietary SupplementsUZZAN, M. / ABUZA, T. P. L et al. | 2004
- CRH87
-
Contribution of Indigenous Knowledge and Practices in Food Technology to the Attainment of Food Security in AfricaONIANG'O, RUTH / ALLOTEY, JOSEPH / MALABA, SERAH J. et al. | 2004
- CRH92
-
The Role of Biotechnology in Modern Food ProductionLEE, CHERL‐HO et al. | 2004
- CRH96
-
Education Making the Transition to Outcomes‐based InstructionARTEL, RICHARD W. H et al. | 2004
- CRH98
-
Trends in Food Science Education in EuropeDUMOULIN, ELISABETH et al. | 2004
- CRH100
-
Shared Graduate Student Education by International NetworkingPURSLOW, PETER et al. | 2004
- CRH102
-
Food Waste Management and Value‐added ProductsTUCKER, GARY S. et al. | 2004
- CRH104
-
Management and Utilization of Food Processing WastesHANG, YONG D. et al. | 2004
- CRH107
-
Food Waste Management by Life Cycle Assessment of the Food ChainOHLSSON, THOMAS et al. | 2004
- CRH110
-
Promoting the Development of Value‐added Specialty Foods through University‐based Food Venture CentersPADILLA‐ZAKOUR, OLGA I. et al. | 2004
- FCT147
-
Influence of Honey‐containing Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak and Chicken BreastSHIN, H. S. / USTUNOL, Z. et al. | 2004
- FCT154
-
Emulsifying Peptides from the Tryptic Hydrolysis of CaseinPANYAM, D. / KILARA, A. et al. | 2004
- FCT164
-
Polyphenols, Anthocyanins, Ascorbic Acid, and Radical Scavenging Activity of Rubus, Ribes, and AroniaBENVENUTI, S. / PELLATI, F. / MELEGARI, M. / BERTELLI, D. et al. | 2004
- FCT170
-
Potential Application of Hot Rehydration Alone or in Combination with Hydrogen Peroxide to Control Pectin Methylesterase Activity and Microbial Load in Cold‐stored Intermediate‐moisture Sun‐dried FigsDEMIRBÜKER, D. / SIMSEK, S. / YEMENICIOGLU, A. et al. | 2004
- FCT179
-
Detection of Vacuum Infusion of Pectinmethylesterase in Strawberry by Activity StainingANJONGSINSIRI, P. B / KENNEY, J. / WICKER, L. et al. | 2004
- FCT184
-
Effect of Selenium on Increasing the Antioxidant Activity of Protein Extracts from a Selenium‐enriched Mushroom Species of the Ganoderma GenusZHAO, L. / ZHAO, G. / HUI, B. / ZHAO, Z. / TONG, J. / HU, X. et al. | 2004
- FCT189
-
Fatty Acid Content and Antioxidant Properties of Cold‐pressed Black Raspberry Seed Oil and MealPARRY, J. / YU, L. et al. | 2004
- FCT194
-
Cooked Chicken Breast Meat Conditions Related to Simulated Pink DefectHOLOWNIA, K. / CHINNAN, M. S. / REYNOLDS, A. E. et al. | 2004
- FCT200
-
Residual Sulfur Metabolites in Isolated Soy Proteins: Sulfite to CysteineBOATRIGHT, W. L. / STINE, J. C. et al. | 2004
- FCT206
-
Study of Acetylated Food Proteins by Raman SpectroscopyHAO, Y. Z / MA, C. Y. / YUEN, S. N. / PHILLIPS, D. L. et al. | 2004
- FCT214
-
Prevention of Pinking, Off‐odor, and Lipid Oxidation in Irradiated Pork Loin Using Double PackagingNAM, K. C. / MIN, B. R. / LEE, S. C. / CORDRAY, J. / AHN, D. U. et al. | 2004
- FEP79
-
Fractionation and Properties of Sarcoplasmic Proteins from Oil Sardine (Sardinella longiceps): Influence on the Thermal Gelation Behavior of Washed MeatKARTHIKEYAN, M. / MATHEW, S. / SHAMASUNDAR, B. A. / RAKASH, V. P et al. | 2004
- FEP85
-
A New Approach to Predict the Water‐transport Properties of Multilayer Films Intended for Food‐packaging ApplicationsNOBILE, M. A. DEL / BUONOCORE, G. G. / DAINELLI, D. / NICOLAIS, L. et al. | 2004
- FEP91
-
Kinetics of Solids Leaching During Rehydration of Particulate Dry VegetablesMARABI, A. / DILAK, C. / SHAH, J. / SAGUY, I. S. et al. | 2004
- FEP97
-
Modeling Rheological Characteristics and Calcium Content of Mozzarella CheeseJOSHI, N. S. / MUTHUKUMARAPPAN, K. / DAVE, R. I. et al. | 2004
- FEP102
-
Osmotic Dehydration and Vacuum Impregnation on Physicochemical Properties of Chilean Papaya (Carica candamarcensis)MORENO, J. / BUGUEÑO, G. / VELASCO, V. / PETZOLD, G. / TABILO‐MUNIZAGA, G. et al. | 2004
- FEP107
-
Salting and Desalting of Fresh and Frozen‐thawed Cod (Gadus morhua) Fillets: A Comparative Study Using 23Na NMR, 23Na MRI, Low‐field 1H NMR, and Physicochemical Analytical MethodsERIKSON, U. / VELIYULIN, E. / SINGSTAD, T. E. / AURSAND, M. et al. | 2004
- FEP115
-
Studying Oil Absorption in Restructured Potato ChipsOUCHON, P. B / PYLE, D. L. et al. | 2004
- FEP123
-
Viscoelastic Behavior of Refrigerated Frozen Low‐moisture Mozzarella CheeseGRAIVER, N. G. / ZARITZKY, N. E. / CALIFANO, A. N. et al. | 2004
- FEP129
-
Water Solubility, Mechanical, Barrier, and Thermal Properties of Cross‐linked Whey Protein Isolate‐based FilmsUSTUNOL, Z. / MERT, B. et al. | 2004
- FEP134
-
Inactivation of in Apple Juice by Radio Frequency Electric FieldsEVEKE, D. J. G / BRUNKHORST, C. et al. | 2004
- FMS57
-
Survival and Activity of Probiotic Lactobacilli in Skim Milk Containing PrebioticsDESAI, A. R. / POWELL, I. B. / SHAH, N. P. et al. | 2004
- FMS61
-
Control of Foodborne Pathogenic and Spoilage Bacteria by Garcinol and Garcinia indicaextracts, and their Antioxidant ActivityNEGI, P. S. / JAYAPRAKASHA, G. K. et al. | 2004
- FMS66
-
Evaluation of Antimicrobial Spectrum and Cytotoxic Activity of Pleurocidin for Food ApplicationsBURROWES, O. J. / HADJICHARALAMBOUS, C. / DIAMOND, G. / LEE, TUNG‐CHING et al. | 2004
- FMS72
-
Evaluation of Ascorbic Acid as a Quorum‐sensing Analogue to Control Growth, Sporulation, and Enterotoxin Production in Clostridium perfringensNOVAK, J. S. / FRATAMICO, P. M. et al. | 2004
- FMS79
-
Antimicrobial Activity of Citric, Lactic, Malic, or Tartaric Acids and Nisin‐incorporated Soy Protein Film Against Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella gaminaraESWARANANDAM, S. / HETTIARACHCHY, N. S. / JOHNSON, M. G. et al. | 2004
- FMS85
-
An Improved Method for a Hydrophobic Grid‐membrane Filter System to Detect Heat‐injured Foodborne Pathogens in Ground BeefWU, V. C. H. / FUNG, D. Y. C. et al. | 2004
- FMS90
-
Kinetic Parameter Estimation of Time‐temperature Integrators Intended for Use with Packaged Fresh SeafoodENDOZA, T. F. M / WELT, B. A. / OTWELL, S. / TEIXEIRA, A. A. / KRISTONSSON, H. / BALABAN, M. O. et al. | 2004
- SNQ99
-
Volatiles and Flavor of Five Turkish Hazelnut Varieties as Evaluated by Descriptive Sensory Analysis, Electronic Nose, and Dynamic Headspace Analysis/Gas Chromatography‐Mass SpectrometryALASALVAR, C. / ODABASI, A. Z. / DEMIR, N. / BALABAN, M. Ö. / SHAHIDI, F. / CADWALLADER, K. R. et al. | 2004
- SNQ107
-
Quality Characteristics of Chinese‐style Meatball Containing Bacterial Cellulose (Nata)LIN, K. W. / LIN, H. Y. et al. | 2004
- SNQ112
-
Effect of Grinding Temperature on Hydroperoxide and Off‐flavor Contents during Soymilk Manufacturing ProcessMIZUTANI, T. / HASHIMOTO, H. et al. | 2004
- SNQ117
-
Influence of High‐Pressure Treatment at 25°C and 80°C on Folates in Orange Juice and Model MediaUTZ, P. B / SERFERT, Y. / GARCIA, A. FERNANDEZ / DIETERICH, S. / LINDAUER, R. / BOGNAR, A. / TAUSCHER, B. et al. | 2004
- SNQ122
-
Dehydration Techniques Affect Phytochemical Contents and Free Radical Scavenging Activities of Saskatoon berries (Amelanchier alnifolia Nutt.)KWOK, B. H. L. / HU, C. / DURANCE, T. / KITTS, D. D. et al. | 2004
- vi
-
Industrial Applications of Selected JFS Articles| 2004
- viii
-
Correction to Malcolm Bourne paper, “Selection and Use of Postharvest Technologies as a Component of the Food Chain”, p CRH43 in March issue| 2004
-
Concise Reviews-Hypotheses in Food Science (CRH) - Continued Proceedings of the IUFoST-IFT 12th World Congress on Food Science and Technology - The Role of Biotechnology in Modern Food ProductionLee, C.-H. et al. | 2004
-
Food Chemistry and Toxicology (FCT) - Detection of Vacuum Infusion of Pectinmethylesterase in Strawberry by Activity StainingBanjongsinsiri, P. et al. | 2004
-
Food Engineering and Physical Properties (FEP) - Kinetics of Solids Leaching During Rehydration of Particulate Dry VegetablesMarabi, A. et al. | 2004
-
Food Engineering and Physical Properties (FEP) - Modeling Rheological Characteristics and Calcium Content of Mozzarella CheeseJoshi, N.S. et al. | 2004
-
Food Microbiology and Safety (FMS) - Control of Foodborne Pathogenic and Spoilage Bacteria by Garcinol and Garcinia indica extracts, and their Antioxidant ActivityNegi, P.S. et al. | 2004
-
Food Chemistry and Toxicology (FCT) - Effect of Selenium on Increasing the Antioxidant Activity of Protein Extracts from a Selenium-enriched Mushroom Species of the Ganoderma GenusZhao, L. et al. | 2004
-
Food Microbiology and Safety (FMS) - Survival and Activity of Probiotic Lactobacilli in Skim Milk Containing PrebioticsDesai, A.R. et al. | 2004
-
Sensory and Nutritive Qualities of Food (SNQ) - Volatiles and Flavor of Five Turkish Hazelnut Varieties as Evaluated by Descriptive Sensory Analysis, Electronic Nose, and Dynamic Headspace Analysis-Gas Chromatography-Mass SpectrometryAlasalvar, C. et al. | 2004
-
Concise Reviews-Hypotheses in Food Science (CRH) - Critical Issues in R&D of Soy Isoflavone-enriched Foods and Dietary SupplementsUzzan, M. et al. | 2004
-
Concise Reviews-Hypotheses in Food Science (CRH) - Continued Proceedings of the IUFoST-IFT 12th World Congress on Food Science and Technology - Food Waste Management by Life Cycle Assessment of the Food ChainOhlsson, T. et al. | 2004
-
Concise Reviews-Hypotheses in Food Science (CRH) - Continued Proceedings of the IUFoST-IFT 12th World Congress on Food Science and Technology - Promoting the Development of Value-added Specialty Foods through University-based Food Venture CentersPadilla Zakour, O.I. et al. | 2004
-
Food Chemistry and Toxicology (FCT) - Residual Sulfur Metabolites in Isolated Soy Proteins: Sulfite to CysteineBoatright, W.L. et al. | 2004
-
Food Engineering and Physical Properties (FEP) - Studying Oil Absorption in Restructured Potato ChipsBouchon, P. et al. | 2004
-
Concise Reviews-Hypotheses in Food Science (CRH) - Continued Proceedings of the IUFoST-IFT 12th World Congress on Food Science and Technology - Round Tables 1 and 6: Education: Making the Transition to Outcomes-based InstructionHartel, R.W. et al. | 2004
-
Food Chemistry and Toxicology (FCT) - Emulsifying Peptides from the Tryptic Hydrolysis of CaseinPanyam, D. et al. | 2004
-
Food Engineering and Physical Properties (FEP) - Osmotic Dehydration and Vacuum Impregnation on Physicochemical Properties of Chilean Papaya (Carica candamarcensis)Moreno, J. et al. | 2004
-
Food Microbiology and Safety (FMS) - Antimicrobial Activity of Citric, Lactic, Malic, or Tartaric Acids and Nisin-incorporated Soy Protein Film Against Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella gaminaraEswaranandam, S. et al. | 2004
-
Subject Index| 2004
-
Sensory and Nutritive Qualities of Food (SNQ) - Effect of Grinding Temperature on Hydroperoxide and Off-flavor Contents during Soymilk Manufacturing ProcessMizutani, T. et al. | 2004
-
Food Engineering and Physical Properties (FEP) - Viscoelastic Behavior of Refrigerated and Frozen Low-moisture Mozzarella CheeseGraiver, N.G. et al. | 2004
-
Page Charge Notice| 2004
-
Concise Reviews-Hypotheses in Food Science (CRH) - Consumer Attitudes Toward GMOs: The Ohio ExperienceNapier, T.L. et al. | 2004
-
Food Chemistry and Toxicology (FCT) - Study of Acetylated Food Proteins by Raman SpectroscopyZhao, Y. et al. | 2004
-
JFS Masthead| 2004
-
Concise Reviews-Hypotheses in Food Science (CRH) - Continued Proceedings of the IUFoST-IFT 12th World Congress on Food Science and Technology - Shared Graduate Student Education by International NetworkingPurslow, P. et al. | 2004
-
Food Chemistry and Toxicology (FCT) - Polyphenols, Anthocyanins, Ascorbic Acid, and Radical Scavenging Activity of Rubus, Ribes, and AroniaBenvenuti, S. et al. | 2004
-
Food Chemistry and Toxicology (FCT) - Fatty Acid Content and Antioxidant Properties of Cold-pressed Black Raspberry Seed Oil and MealParry, J. et al. | 2004
-
Food Microbiology and Safety (FMS) - An Improved Method for a Hydrophobic Grid-membrane Filter System to Detect Heat-injured Foodborne Pathogens in Ground BeefWu, V.C.H. et al. | 2004
-
Correction| 2004
-
Concise Reviews-Hypotheses in Food Science (CRH) - Continued Proceedings of the IUFoST-IFT 12th World Congress on Food Science and Technology - Management and Utilization of Food Processing WastesHang, Y.D. et al. | 2004
-
Food Engineering and Physical Properties (FEP) - A New Approach to Predict the Water-transport Properties of Multilayer Films Intended for Food-packaging ApplicationsNobile, M.A.Del et al. | 2004
-
Food Microbiology and Safety (FMS) - Evaluation of Antimicrobial Spectrum and Cytotoxic Activity of Pleurocidin for Food ApplicationsBurrowes, O.J. et al. | 2004
-
Concise Reviews-Hypotheses in Food Science (CRH) - Continued Proceedings of the IUFoST-IFT 12th World Congress on Food Science and Technology - Trends in Food Science Education in EuropeDumoulin, E. et al. | 2004
-
Food Chemistry and Toxicology (FCT) - Influence of Honey-containing Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak and Chicken BreastShin, H.S. et al. | 2004
-
Food Chemistry and Toxicology (FCT) - Cooked Chicken Breast Meat Conditions Related to Simulated Pink DefectHolownia, K. et al. | 2004
-
Food Engineering and Physical Properties (FEP) - Fractionation and Properties of Sarcoplasmic Proteins from Oil Sardine (Sardinella longiceps): Influence on the Thermal Gelation Behavior of Washed MeatKarthikeyan, M. et al. | 2004
-
Food Engineering and Physical Properties (FEP) - Salting and Desalting of Fresh and Frozen-thawed Cod (Gadus morhua) Fillets: A Comparative Study Using 23Na NMR, 23Na MRI, Low-field 1H NMR, and Physicochemical Analytical MethodsErikson, U. et al. | 2004
-
Food Engineering and Physical Properties (FEP) - Water Solubility, Mechanical, Barrier, and Thermal Properties of Cross-linked Whey Protein Isolate-based FilmsUstunol, Z. et al. | 2004
-
Food Engineering and Physical Properties (FEP) - Inactivation of Escherichia coli in Apple Juice by Radio Frequency Electric FieldsGeveke, D.J. et al. | 2004
-
Food Engineering and Physical Properties (FEP) - Physicochemical Properties of 7S and 11S Protein Mixtures Coagulated by Glucono-d-lactoneTay, S.L. et al. | 2004
-
Sensory and Nutritive Qualities of Food (SNQ) - Quality Characteristics of Chinese-style Meatball Containing Bacterial Cellulose (Nata)Lin, K.-W. et al. | 2004
-
Author Index| 2004
-
Industrial Application Briefs| 2004
-
Concise Reviews-Hypotheses in Food Science (CRH) - Continued Proceedings of the IUFoST-IFT 12th World Congress on Food Science and Technology - Symposium 1 Part 3: The Food Chain: Contribution of Indigenous Knowledge and Practices in Food Technology to the Attainment of Food Security in AfricaOniang'o, R. et al. | 2004
-
Concise Reviews-Hypotheses in Food Science (CRH) - Continued Proceedings of the IUFoST-IFT 12th World Congress on Food Science and Technology - Roundtable 3: Food Waste Management and Value-added Products: Using the Process to Add Value to Heat-treated ProductsTucker, G.S. et al. | 2004
-
Food Chemistry and Toxicology (FCT) - Potential Application of Hot Rehydration Alone or in Combination with Hydrogen Peroxide to Control Pectin Methylesterase Activity and Microbial Load in Cold-stored Intermediate-moisture Sun-dried FigsDemirbüker, D. et al. | 2004
-
Food Chemistry and Toxicology (FCT) - Prevention of Pinking, Off-odor, and Lipid Oxidation in Irradiated Pork Loin Using Double PackagingNam, K.C. et al. | 2004
-
Sensory and Nutritive Qualities of Food (SNQ) - Influence of High-pressure Treatment at 25 (degree)C and 80 (degree)C on Folates in Orange Juice and Model MediaButz, P. et al. | 2004
-
Food Microbiology and Safety (FMS) - Evaluation of Ascorbic Acid as a Quorum-sensing Analogue to Control Growth, Sporulation, and Enterotoxin Production in Clostridium perfringensNovak, J.S. et al. | 2004
-
Food Microbiology and Safety (FMS) - Kinetic Parameter Estimation of Time-temperature Integrators Intended for Use with Packaged Fresh SeafoodMendoza, T.F. et al. | 2004
-
Sensory and Nutritive Qualities of Food (SNQ) - Dehydration Techniques Affect Phytochemical Contents and Free Radical Scavenging Activities of Saskatoon berries (Amelanchier alnifolia Nutt.)Kwok, B.H.L. et al. | 2004