메뉴 건너뛰기




Volumn 57, Issue 3-6, 2000, Pages 277-279

Using gamma irradiation for the recovery of anthocyanins from grape pomace

Author keywords

[No Author keywords available]

Indexed keywords

EXTRACTION; FOOD PROCESSING; FRUITS; GAMMA RAYS; RADIATION EFFECTS;

EID: 0034061062     PISSN: 0969806X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0969-806X(99)00392-8     Document Type: Conference Paper
Times cited : (8)

References (7)
  • 1
    • 0027237143 scopus 로고
    • Protective effects of antioxidants against endrin-induced hepatic lipid peroxidation, DNA damage, and excretion of urinary lipid metabolites
    • Bagchi D., Hassoun E.A., Bagchi M., Stohs S.J. Protective effects of antioxidants against endrin-induced hepatic lipid peroxidation, DNA damage, and excretion of urinary lipid metabolites. Free Rad. Biol. Med. 15:1993;217-222.
    • (1993) Free Rad. Biol. Med. , vol.15 , pp. 217-222
    • Bagchi, D.1    Hassoun, E.A.2    Bagchi, M.3    Stohs, S.J.4
  • 2
    • 0344604429 scopus 로고    scopus 로고
    • Dose rate effect of gamma irradiation on phenolic compounds, polyphenol oxidase (PPO) and browning of mushrooms Agaricus bisporus
    • Beaulieu M., Béliveau G., D'Aprano G., Lacroix M. Dose rate effect of gamma irradiation on phenolic compounds, polyphenol oxidase (PPO) and browning of mushrooms Agaricus bisporus. J. Agric. Food Chem. 47:1999;2537-2543.
    • (1999) J. Agric. Food Chem. , vol.47 , pp. 2537-2543
    • Beaulieu, M.1    Béliveau, G.2    D'Aprano, G.3    Lacroix, M.4
  • 3
    • 0029886578 scopus 로고    scopus 로고
    • Antioxidative activity of natural flavonoids is governed by number and location of their aromatic hydroxyl groups
    • Chen Z.Y., Chan P.T., Ho K.Y., Fung K.P., Wang J. Antioxidative activity of natural flavonoids is governed by number and location of their aromatic hydroxyl groups. Chem. Phys. Lipids. 79:1996;157-163.
    • (1996) Chem. Phys. Lipids , vol.79 , pp. 157-163
    • Chen, Z.Y.1    Chan, P.T.2    Ho, K.Y.3    Fung, K.P.4    Wang, J.5
  • 4
    • 84981859310 scopus 로고
    • Quantitative methods for anthocyanins. 2. Determination of total anthocyanins and degradative index for cranberries
    • Fuleki T., Francis F.J. Quantitative methods for anthocyanins. 2. Determination of total anthocyanins and degradative index for cranberries. J. Food Sci. 33:1968;78-83.
    • (1968) J. Food Sci. , vol.33 , pp. 78-83
    • Fuleki, T.1    Francis, F.J.2
  • 6
    • 0029328461 scopus 로고
    • Anthocyanins in grapes and grape products
    • Mazza G. Anthocyanins in grapes and grape products. Crit. Rev. Food Sci. Nutr. 35:1995;341-371.
    • (1995) Crit. Rev. Food Sci. Nutr. , vol.35 , pp. 341-371
    • Mazza, G.1
  • 7
    • 0027078152 scopus 로고
    • Chemistry of sulphiting agents in food
    • Wedzeicha B.L. Chemistry of sulphiting agents in food. Food Addit. Contam. 9:1992;449-459.
    • (1992) Food Addit. Contam. , vol.9 , pp. 449-459
    • Wedzeicha, B.L.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.