Page 361 - Natural Antioxidants, Applications in Foods of Animal Origin

340 Natural Antioxidants: Applications in Foods of Animal Origin
VetBooks.ir Sánchez-Alonso, I.; Jiménez-Escrig, A.; Saura-Calixto, F.; Borderías, A. J. Antioxidant

Protection of White Grape Pomace on Restructured Fish Products during Frozen Storage.
LWT-Food Sci. Technol. 2008, 41 (1), 42–50.
Saura-Calixto, F. Antioxidant Dietary Fiber Product: A New Concept and a Potential Food
Ingredient. J. Agric. Food Chem. 1998, 46 (10), 4303–4306.
Saura-Calixto, F.; Díaz-Rubio, M. E. Polyphenols Associated with Dietary Fibre in Wine: A
Wine Polyphenols Gap? Food Res. Int. 2007, 40 (5), 613–619.
Sáyago-Ayerdi, S. G.; Arranz, S.; Serrano, J.; Goñi, I. Dietary Fiber Content and Associated
Antioxidant Compounds in Roselle Flower (Hibiscus sabdariffa L.) Beverage. J. Agric.
Food Chem. 2007, 55 (19), 7886–7890.
Sáyago-Ayerdi, S.; Brenes, A.; Goñi, I. Effect of Grape Antioxidant Dietary Fiber on the
Lipid Oxidation of Raw and Cooked Chicken Hamburgers. LWT-Food Sci. Technol. 2009b,
42 (5), 971–976.
Sáyago-Ayerdi, S.; Brenes, A.; Viveros, A.; Goñi, I. Antioxidative Effect of Dietary Grape
Pomace Concentrate on Lipid Oxidation of Chilled and Long-Term Frozen Stored Chicken
Patties. Meat Sci. 2009a, 83 (3), 528–533.
Schauss, A. G.; Wu, X.; Prior, R. L.; Ou, B.; Patel, D.; Huang, D.; Kababick, J. P. Phyto-
chemical and Nutrient Composition of the Freeze-Dried Amazonian Palm Berry, Euterpe
oleraceae Mart. (Açaí). J. Agric. Food Chem. 2006, 54, 8598–8603.
Schewe, T.; Kühn, H.; Sies, H. Flavonoids of Cocoa Inhibit Recombinant Human 5-Lipoxy-
genase. J. Nutr. 2002, 132, 1825–1829.
Schieber, A.; Keller, P.; Carle, R. Determination of Phenolic Acids and flavonoids of Apple
and Pear by High-Performance Liquid Chromatography. J. Chromatogr A. 2001, 910 (2),
265–273.
Schreckinger, M. E.; Lotton, J.; Lila, M. A.; Mejia, E. G. Berries from South America: A
Comprehensive Review on Chemistry, Health Potential, and Commercialization. J. Med.
Food. 2010, 13, 233–246.
Serpen, A.; Capuano, E.; Fogliano, V.; Gökmen, V. A New Procedure to Measure the Anti-
oxidant Activity of Insoluble Food Components. J. Agric. Food Chem. 2007, 55 (19),
7676–7681.
Serra-Bonvehí, J.; Aragay-Benería, M. Composition of Dietary Fibre in Cocoa Husk. Z.
Lebensm-Unters. Forsch. A. 1998, 207, 105–109.
Singh, J.; Upadhyay, A. K.; Bahadur, A.; Singh, B.; Singh, K. P.; Rai, M. Antioxidant Phyto-
chemicals in Cabbage (Brassica oleracae L. var. capitata). Sci. Hortic. Amst. 2006, 108,
233–237.
Spiller, G. A. Suggestions for a Basis on which to Determine Adesirable Intake of Dietary-
fibre. In CRC Handbook of Dietary Fibre in Human Nutrition; Spiller G. A., Ed.; CRC
Press: Boca Raton, FL, 1986.
Steinberg, F. M.; Bearden, M. M.; Keen, C. L. Cocoa and Chocolate Flavonoids: Implications
for Cardiovascular Health. J. Am. Diet. Assoc. 2003, 103, 215–223.
Suárez, B.; Álvarez, Á. L.; García, Y. D.; del Barrio, G.; Lobo, A. P.; Parra, F. Phenolic
Profiles, Antioxidant Activity and in vitro Antiviral Properties of Apple Pomace. Food
Chem. 2010, 120 (1), 339–342.
Sudha, M. L.; Baskaran, V.; Leelavathi, K. Apple Pomace as a Source of Dietary Fiber and
Polyphenols and Its Effect of the Rheological Characteristics and Cake Making. Food
Chem. 2007, 104, 686–692.