Page 357 - Natural Antioxidants, Applications in Foods of Animal Origin

336 Natural Antioxidants: Applications in Foods of Animal Origin
VetBooks.ir Lee, C. Y.; Smith, N. L. Apples: An Important Source of Antioxidants in the American Diet.

New York Fruit Quart. 2000, 8, 8–10.
Leontowicz, H.; Gorinstein, S.; Lojek, A.; Leontowicz, M.; Čı ́ ž, M.; Soliva-Fortuny, R.; Park,
Y. S.; Jung, S. T.; Trakhtenberg, S.; Martin-Belloso, O. Comparative Content of Some
Bioactive Compounds in Apples, Peaches and Pears and Their Influence on Lipids and
Antioxidant Capacity in Rats. J. Nutr. Biochem. 2002, 13 (10), 603–610.
Li, W. D.; Shan, F.; Sun, S. C.; Corke, H.; Beta, H. Free Radical Scavenging Properties
and Phenolic Content of Chinese Black-Grained Wheat. J. Agric. Food Chem. 2005, 53,
8533–8536.
Li, W. D.; Pickard, M. D.; Beta, T. Effect of Thermal Processing on Antioxidant Properties of
Purple Wheat Bran. Food Chem. 2007, 104, 1080–1086.
Lin, C. C.; Lin, J. M.; Yang, J. J.; Chuang, S. C.; Ujiie, T. Anti-Inflammatory and Radical
Scavenging Effect of Arctium lappa. Am. J. Chin. Med. 1996, 24 (2), 127–137.
Liu, R. H. Health Benefits of Fruit and Vegetables are from Additive and Synergistic Combi-
nations of Phytochemicals. Am. J. Clin. Nutr. 2003, 78, 517S–520S.
Llobera, A.; Cañellas, J. Dietary Fibre Content and Antioxidant Activity of Manto Negro Red
Grape (Vitis vinifera): Pomace and Stem. Food Chem. 2007, 101 (2), 659–666.
Loelillet, D. The European Mango Market: A Promising Tropical Fruit. Fruit. 1994, 49,
332–334.
Lotito, S.; Actis-Goretta, L.; Renart, M. L.; Caligiuri, M.; Rein, D.; Schmitz, H. H.; Steinberg,
F. M., Keen, C. L.; Fraga, C. G. Influence of the Oligomer Chain Length on the Antioxidant
Activity of Procyanidins. Biochem. Biophys. Res. Commun. 2000, 276, 945–951.
Lou, Z.; Wang, H.; Wang, D.; Zhang, Y. Preparation of Inulin and Phenols-Rich Dietary Fibre
Powder from Burdock Root. Carbohydr. Polym. 2009, 78 (4), 666–671.
Lu, Y.; Foo, L. Y. Antioxidant and Radical Scavenging Activities of Polyphenols from Apple
Pomace. Food Chem. 2000, 68, 81–85.
Lurton, L. Grape Polyphenols: A New Powerful Health Ingredients. Innov. Food Technol.
2003, 18, 28–30.
Luximon-Ramma, A.; Bahorun, T.; Crozier, A. Antioxidant Actions and Phenolic and Vitamin
C Contents of Common Mauritian Exotic Fruits. J. Sci. Food Agric. 2003, 83 (5), 496–502.
Manthey, J. A.; Grohmann, K. Concentration of Hesperidin and Other Orange Peel Flavo-
noids in Citrus Processing Byproducts. J. Agric. Food Chem. 1996, 44, 811–814.
Marín, F. R.; Cristina, S. R.; Benavente-García, O.; Castillo, J.; Pérez-Alvarez, J. A. By-prod-
ucts from Different Citrus Processes as a Source of Customized Functional Fibres. Food
Chem. 2007, 100, 736–741.
Martín-Cabrejas, M. A.; Valiente, C.; Esteban, R. M.; Mollá, E.; Waldron, K. Cocoa Hull: A
Potential Source of Dietary Fibre. J. Sci. Food Agric. 1994, 66, 307–311.
Maté, J. I.; Quartaert, C.; Meerdink, G.; Riet, K. V. Effect of Blanching on Structural Quality
of Dried Potato Slices. J. Agric. Food Chem. 1998, 46, 676–681.
Mazza, G. Anthocyanins in Grapes and Grape Products. Crit. Rev. Food Sci. Nutr. 1995, 35
(4), 341–371.
Mazza, G.; Miniati, E. Anthocyanins in Fruits Vegetables and Grains; CRC Press: Boca
Raton, Ann Harbor, London, 1993.
Mercadante, A. Z.; Steck, A.; Pfander, H. Carotenoids from Guava (Psidium guajava L):
Isolation and Structure Elucidation. J. Agric. Food Chem. 1999, 47, 145–151.
Meyer, A. S.; Jepsen, S. M.; Sorensen, N. S. Enzymatic Release of Antioxidants for Human
Low-Density Lipoprotein from Grape Pomace. J. Agric. Food Chem. 1998, 46 (7),
2439–2446.