Page 353 - Natural Antioxidants, Applications in Foods of Animal Origin

332 Natural Antioxidants: Applications in Foods of Animal Origin
VetBooks.ir De Souza, M. C.; Figueiredo, R. W.; Maia, G. A.; Alves, R. E.; Brito, E. S.; Moura, C. F. H.;

Rufino, M. S. M. Bioactive Compounds and Antioxidant Activity on Fruits from Different
Açaí (Euterpe oleracea Mart) Progenies. Acta Hortic. 2009, 841, 455–458.
De Vries, J. W. On Defining Dietary Fibre. Proc. Nutr. Soc. 2003, 62, 37–43.
Deng, Q.; Penner, M. H.; Zhao, Y. Chemical Composition of Dietary Fiber and Polyphenols
of Five Different Varieties of Wine Grape Pomace Skins. Food Res. Int. 2011, 44 (9),
2712–2720.
Díaz-Rubio, M. E.; Pérez-Jiménez, J.; Saura-Calixto, F. Dietary Fiber and Antioxidant
Capacity in Fucus vesiculosus Products. Int. J. Food Sci. Nutr. 2009, 60 (Sup2), 23–34.
Duh, P. D. Antioxidant Activity of Burdock (Arctium lappa Linne): Its Scavenging Effect on
Free-Radical and Active Oxygen. J. Am. Oil Chem. Soc. 1998, 75 (4), 455–461.
Eastwood, M. A. Dietary Fibre and Risk of Cancer. Nutr. Rev. 1987, 7, 193–202.
Escarpa, A.; González, M. C. High Performance Liquid Chromatography with Diode-Array
Detection for the Determination of Phenolic Compounds in Peel and Pulp from Different
Apple Varieties. J. Chromat. 1998, 823, 331–337.
Esposito, E.; Rotilio, D.; Di Matteo, V.; Di Giulio, C.; Cacchio, M.; Algeri, S. A Review
of Specific Dietary Antioxidants and the Effects on Biochemical Mechanisms Related to
Neurodegenerative Processes. Neurobiol. Aging. 2002, 23 (5), 719–735.
Esposito, F.; Arlotti G.; Bonifati, A. M.; Napolitano A.; Vitale D.; Fogliano, V. Antioxidant
Activity and Dietary Fibre in Durum Wheat Bran By-products. Food Res. Int. 2005, 38,
1167–1173.
Femenia, A.; Robertson, J. A.; Waldron, K. W. Cauliflower (Brassica oleracea L), Globe Arti-
choke (Cynara scolymus) and Chicory Witloof (Cichorium intybus) Processing By-prod-
ucts as Sources of Dietary Fibre. J. Sci. Food. Agric. 1998, 77, 511–518.
Fernando, F.; Maria, L. H.; Ana Maria, E.; Chiffelle, I.; Fernando, A. Fibre Concentrates from
Apple Pomace and Citrus Peel as Potential Source for Food Enrichment. Food Chem. 2005,
91, 395–401.
Frankel, E. N. Food Antioxidants and Phytochemicals. Present and Future Perspectives. Fett-
Lipid. 1999, 101 (12), 450–455.
Fuentes-Alventosa, J. M.; Jaramillo, S.; Rodríguez-Gutiérrez, G.; Cermeño, P.; Espejo, J.
A.; Jiménez-Araujo, A.; Rodríguez-Arcos, R. Flavonoid Profile of Green Asparagus Geno-
types. J. Agric. Food Chem. 2008, 56, 6977–6984.
Fuentes-Alventosa, J. M.; Rodríguez, G.; Cermeño, P.; Jiménez, A.; Guillén, R.; Fernandez-
Bolaños, J.; Rodríguez-Arcos, R. Identification of Flavonoid Diglycosides in Several
Genotypes of Asparagus from the Huétor-Tájar Population Variety. J. Agric. Food Chem.
2007, 55, 10028–10035.
Fuentes-Alventosa, J. M.; Jaramillo-Carmona S.; Rodríguez-Gutiérrez G.; Rodríguez-Arcos,
R.; Fernández-Bolaños, J.; Guillén-Bejarano, R.; Espejo-Calvo, J. A.; Jiménez-Araujo, A.
Effect of the Extraction Method on Phytochemical Composition and Antioxidant Activity
of High Dietary Fibre Powders Obtained from Asparagus By-products. Food Chem. 2009a,
116, 484–490.
Fuentes-Alventosa, J. M.; Rodríguez-Gutiérrez, G.; Jaramillo-Carmona, S.; Espejo-Calvo, J.
A.; Rodríguez-Arcos, R.; Fernández-Bolaños, J.; Guillén-Bejarano, R.; Jiménez-Araujo, A.
Effect of Extraction Method on Chemical Composition and Functional Characteristics of
High Dietary Fibre Powders Obtained from Asparagus By-products. Food Chem. 2009b,
113, 665–671.