Page 160 - Natural Antioxidants, Applications in Foods of Animal Origin
P. 160
Potential Applications of Natural Antioxidants in Meat and Meat Products 139
VetBooks.ir Valentão, P.; Trindade, P.; Gomes, D.; de Pinho, P. G.; Mouga, T.; Andrade, P. B. Codium
tomentosum and Plocamium cartilagineum: Chemistry and Antioxidant Potential. Food
Chem. 2010, 119, 1359–1368.
Valgimigli, L. Essential Oils: An Overview on Origins, Chemistry, Properties and Uses. In
Essential Oils as Natural Food Additives; Valgimigli, L., Ed.; Nova Science Publishers:
New York, 2012; pp 1−24.
Vallejo, F.; Gil-Izquierdo, A.; Perez-Vicente, A.; Garcia-Viguera, C. In Vitro Gastrointes-
tinal Digestion Study of Broccoli Inflorescence Phenolic Compounds, Glucosinolates, and
Vitamin C. J. Agric. Food Chem. 2004, 52, 135–138.
Vallejo, F.; Tomas-Barberan, F.; Garcia-Viguera, C. Health-Promoting Compounds in Broc-
coli as Influenced by Refrigerated Transport and Retail Sale Period. J. Agric. Food Chem.
2003, 51, 3029–3034.
Vallejo, F.; Tomas-Barberan, F. A.; Garcia-Viguera, C. Potential Bioactive Compounds in
Health Promotion from Broccoli Cultivars Grown in Spain. J. Sci. Food Agric. 2002, 82,
1293–1297.
van Breemen, R. B.; Sharifi, R.; Viana, M.; Pajkovic, N.; Zhu, D.; Yuan, L.; Yang, Y.; Bowen,
P. E.; Stacewicz-Sapuntzakis, M. Antioxidant Effects of Lycopene in African American
Men with Prostate Cancer or Benign Prostate Hyperplasia: A Randomized, Controlled
Trial. Cancer Prev. Res. (Phila). 2011, 4 (5), 711–718.
Vaya, J.; Mahmood, S. Flavonoid Content in Leaf Extracts of the Fig (Ficus carica L.),
Carob (Ceratonia siliqua L.) and Pistachio (Pistacia lentiscus L.). Biofactors. 2006, 28,
169–175.
Verma, A. K.; Rajkumar, V.; Banerjee, R.; Biswas, S.; Das, A. K. Guava (Psidium guajava L.)
Powder as an Antioxidant Dietary Fibre in Sheep Meat Nuggets. Asian-Australas. J. Anim.
Sci. 2013, 26 (6), 886–895.
Vinson, J. A.; Zubik, L.; Bose, P.; Samman, N.; Proch, J. Dried Fruits: Excellent In Vitro and
In Vivo Antioxidants. J. Am. Coll. Nutr. 2005, 24, 44–50.
Viuda-Martos, M.; Ruiz-Navajas, Y.; Fernandez-Lopez, J.; Perez-Alvarez, J.A. Effect of
Added Citrus Fibre and Spice Essential Oils on Quality Characteristics and Shelf-Life of
Mortadella. Meat Sci. 2010, 85, 568–576.
Viuda-Martos, M.; Ruiz-Navajas, Y.; Fernández-López, J.; Pérez-Álvarez, J. A. Effect of
Adding Citrus Waste Water, Thyme and Oregano Essential Oil on the Chemical, Physical
and Sensory Characteristics of a Bologna Sausage. Innov. Food Sci. Emerg. Tech. 2009, 10
(4), 655–660.
Wang, L. I.; Giovannucci, E. L.; Hunter, D.; Neuberg, D.; Su, L.; Christiani, D. C. Dietary
Intake of Cruciferous Vegetables, Glutathione S-Transferase (GST) Polymorphisms and
Lung Cancer Risk in a Caucasian Population. Cancer Cause. Control. 2004, 15, 977–985.
Wang, S. J.; Stretch, A. W. Antioxidant Capacity in Cranberry is Influenced by Cultivar and
Storage Temperature. J. Agric. Food Chem. 2001, 49, 969–974.
Wang, S. Y.; Jiao, H. J. Scavenging Capacity of Berry Crops on Superoxide Radicals,
Hydrogen Peroxide, Hydroxyl Radicals, and Singlet Oxygen. J. Agric. Food Chem. 2000,
48, 5677–5684.
Wang, T.; Jónsdóttir, R.; Ólafsdóttir, G. Total Phenolic Compounds, Radical Scavenging and
Metal Chelation of Extracts from Icelandic Seaweeds. Food Chem. 2009a, 116, 240–248.
Wang, Y.; Xu, Z.; Bach, S. J.; McAllister, T. A. Sensitivity of Escherichia Coli to Seaweed
(Ascophyllum nodosum) Phlorotannins and Terrestrial Tannins. Asian-Australas. J. Anim.
Sci. 2009b, 22, 238–245.