Page 111 - Natural Antioxidants, Applications in Foods of Animal Origin
P. 111

90                 Natural Antioxidants: Applications in Foods of Animal Origin
  VetBooks.ir  Lee, K. H.; Jung, M. Y.; Kim, S. Y. Effects of Ascorbic Acid on the Light-Induced Riboflavin


             Degradation and Color Changes in Milks. J. Agric. Food Chem. 1998, 46 (2), 407–410.
            Lee, S. H.; Park, H. J.; Cho, S. Y.; Jung, H. J.; Cho, S. M, Cho, Y. S.; Lillehoj, H. S. Effects
             of Dietary Phytic Acid on Serum and Hepatic Lipid Levels in Diabetic KK Mice. Nutr. Res.
             2005, 25, 869–876.
            Li, S. X.; Cherian, G.; Ahn, D. U.; Hardin, R. T.; Sim, J. S. Storage, Heating, and Tocopherols
             affect Cholesterol Oxide Formation in Food Oils. J. Agric. Food Chem. 1996, 44 (12),
             3830–3834.
            Loewus, F. A.; Loewus, M. W. Biosynthesis and Metabolism of Ascorbic Acid in Plants. Crit.
             Rev. Plant Sci. 1987, 5 (1), 101–119.
            Löliger, J. The Use of Antioxidants in Foods. In Free Radicals and Food Additives; Aruoma,
             O. I., Halliwell, B., Eds.; Taylor & Francis: London, 1991; pp 121–150.
            Lugasi, A.; Dworschak, E.; Hovari, J. In Characterization of Scavenging Activity of Natural
             Polyphenols by Chemiluminescence Technique, Proceedings of the European Food Chem-
             ists.  VIII,  Vienna,  Austria, Sept 18–20, 1995; Federation of the European Chemists’
             Society: Vienna, Vol. 3, pp 639–643.
            Maccarone, E.; Longo, M. L.; Leuzzi, U.; Maccarone, A.; Passerini, A. Stabilizzazione del
             Succo D’arancia Pigmentata con Trattamenti Fisici e Additivi Fenolici. Chim. Ind. 1988,
             70, 95–98.
            Maestro-Durán, R.; Borja-Padilla,  R.  Antioxidant  Activity  of the  Nitrogeneous Natural
             Compounds. Grasas Aceites. 1993, 44 (3), 204–207.
            Marcus, F. K. Improved Light Stability with Natural Color Formulations.  Food Market.
             Technol. 1994, 8 (3), 8–10.
            Mateos, R.; Espartero, J. L.;  Trujillo, M.; Rios, J. J.; Leòn-Camacho, M.; Alcudia, F.;
             Cert, A. Determination of Phenols, Flavones and Lignans in Virgin Olive Oils by SPE
             and  HPLC with  Diode Array  Ultraviolet  Detection.  J.  Agric.  Food  Chem.  2001,  49,
             2185–2192.
            Miková, K. The Regulation of Antioxidants in Food. In Food Chemical Safety; Watson D. H.,
             Ed.; Woodhead Publishing Ltd.: Cambridge, UK, 2003; Vol. 2, p 275.
            Milder, I. E.; Arts, I. C.; van de Putte, B.; Venema, D. P.; Hollman, P. C. Lignan Contents of
             Dutch Plant Foods: A Database Including Lariciresinol, Pinoresinol, Secoisolariciresinol
             and Matairesinol. Br. J. Nutr. 2005, 93, 393–402.
            Min, D. B.; Boff, J. M. Lipid Oxidation of Edible Oil. In Food Lipids; Akoh, C. C.; Min, D.
             B., Eds.; 2nd ed.; Marcel Dekker Inc: New York, 2002; p 344.
            Ming-Long, L; Paul, A. S. Chemistry of L-Ascorbic Acid Related to Foods. Food Chem.
             1988, 30, 289–312.
            Moazzami, A. A.; Kamal-Eldin, A. Sesame Seed is a Rich Source of Dietary Lignans. J. Am.
             Oil Chem. Soc. 2006, 83 (8), 719–723.
            Morales, M. T.; Tsimidou, M. The Role of Volatile Compounds and Polyphenols in Olive
             Oil Sensory Quality. In Handbook of Olive Oil; Harwood, J.; Aparicio, R., Eds.; Aspen
             Publishers: Gaithersburg, MD, 2000; pp 393–458.
            Moreau, R. A.; Whitaker, B. D.; Hicks, K. B. Phytosterols, Phytostanols and Their Conju-
             gates in Foods: Structural Diversity, Quantitaitve Analysis, and Health-Promoting Uses.
             Prog. Lipid Res. 2002, 41 (6), 457–500.
            Muchuweti, M.; Kativu, E.; Mupure, C. H.; Chidewe, C.; Ndhlala, A. R.; Benhura M. A. N.
             Phenolic Composition and Antioxidant Properties of Some Spices. Am. J. Food Technol.
             2007, 2 (5), 414–420.
   106   107   108   109   110   111   112   113   114   115   116