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Food bioscience., Tập 4, Số S, 2013
Mục lục:
DòngNội dung
1Fatty acid metabolism: Implications for diet, genetic variation, and disease / Janel Suburu and others
2Influence of onion powder and its hydrocolloid blends on pasta dough, pasting, microstructure, cooking and sensory characteristics / G. Rajeswari and others
3Effects of processing and digestive enzymes on retention, bioaccessibility and antioxidant activity of bioactive components in food mixes based on legumes and green leaves / Morteza Oghbaei, Jamuna Prakash
4Attenuation of streptozotocin-induced alterations in acetylcholinesterase and antioxidant system by S-allylcysteine in rats / Ganapathy Saravanan, Ponnusamy Ponmurugan
5Development of PEI-GA modified antibody based sensor for the detection of S. aureus in food samples / Tania Majumdar, Runu Chakraborty, Utpal Raychaudhuri
6Vitamin E oxidation and tocopheroxyl radical stabilization in bleached rice bran oil / Niramon Worasith, Bernard A Goodman
7Essential oils of E. uniflora leaves protect liver injury induced by acetaminophen / F.N. Victoria and others
8Anthocyanin extract of Lannea microcarpa fruits stall oxidative rout associated with aflatoxin B1 hepatocarcinogenesis / T.O. Ajiboye and others
9Fructooligosaccharide – Retention during baking and its influence on biscuit quality / S. Padma Ishwarya, P. Prabhasankar