Page 362 - Natural Antioxidants, Applications in Foods of Animal Origin
P. 362
Antioxidant Dietary Fiber: An Approach to Develop Healthy 341
VetBooks.ir Suvimol, C.; Pranee A. Bioactive Compounds and Volatile Compounds of Thai Bael Fruit
(Aegle Marmelos L. Correa) as a Valuable Source for Functional Food Ingredients. Int.
Food Res. J. 2008, 15, 287–295.
Taga, M. S.; Miller, E. E.; Pratt, D. E. Chia Seeds as a Source of Natural Lipid Antioxidants.
J. Am. Oil Chem. Soc. 1984, 61, 928–932.
Tanongkankit, Y.; Chiewchan N.; Devahastin, S. Physicochemical Property Changes Of
Cabbage Outer Leaves Upon Preparation into Functional Dietary Fiber Powder. Food
Bioprod. Process. 2012, 90, 541–548.
Thaipong, K.; Boonprakob, U.; Crosby, K.; Cisneros-Zevallos, L.; Byrne, D. H. Compar-
ison of ABTS, DPPH, FRAP, and ORAC assays for Estimating Antioxidant Activity from
Guava Fruit Extracts. J. Food Compos. Anal. 2006 19 (6), 669–675.
Toth, G. B.; Pavia, H. Removal of Dissolved Brown Algal Phlorotannins Using Insoluble
Polyvinylpolypyrrolidone (PVPP). J. Chem. Ecol. 2001, 27 (9), 1899–1910.
Tsao, R.; Yang, R.; Xie, S.; Sockovie, E.; Khanizadeh, S. Which Polyphenolic Compounds
Contribute to the Total Antioxidant Activities of Apple? J. Agric. Food Chem. 2005, 53,
4989–4995.
Ubando-Rivera, J.; Navarro-Ocaña, A.; Valdivia-López, M. A. Mexican Lime Peel: Compar-
ative Study on Contents of Dietary Fibre and Associated Antioxidant Activity. Food Chem.
2005, 89, 57–61.
Valiente, C.; Arrigoni, E.; Esteban, R. M.; Amado, R. Grape Pomace as a Potential Food
Fiber. J. Food Sci. 1995, 60, 818–820.
Verkerk, R.; Dekker, M.; Jongen, W. M. F. Post-Harvest Increase of Indolyl Glucosinolates
in Response to Chopping and Storage of Brassica Vegetables. J. Sci. Food Agric. 2001, 81,
953–958.
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-Austr. J. Anim.
Sci. 2013, 26 (6), 886–895.
Vinson, J. A.; Hao, Y.; Su, X.; Zubik, L. Phenol Antioxidant Quantity and Quality in Foods:
Vegetables. J. Agric. Food Chem. 1998, 46, 3630–3634.
Vitaglione, P.; Napolitano, A.; Fogliano, V. Cereal Dietary Fibre: A Natural Functional Ingre-
dient to Deliver Phenolic Compounds into the Gut. Trends Food Sci. Technol. 2008, 19 (9),
451–463.
Vrhovsek, U.; Rigo, A.; Tonon, D.; Mattivi, F. Quantitation of Polyphenols in Different Apple
Varieties. J. Agric. Food Chem. 2004, 52, 6532–6538.
Wachtel-Galor, S.; Wong, K. W.; Benzie, I. F. F. The Effect of Cooking on Brassica Vegeta-
bles. Food Chem. 2008, 110, 706–710.
Wadhwa, M.; Kaushal, S.; Bakshi, M. P. S. Nutritive Evaluation of Vegetable Wastes as
Complete Feed for Goat Bucks. Small Rumin. Res. 2006, 64, 279–284.
Wan, Y.; Vinson, J. A.; Etherton, T. D.; Proch, J.; Lazarus, S. A.; Kris-Etherton, P. M. Effects
of Cocoa Powder and Dark Chocolate on LDL Oxidative Susceptibility and Prostaglandin
Concentrations in Humans. Am. J. Clin. Nutr. 2001, 74, 596–602.
Wang, H.; Cao, G.; Prior, R. L. Oxygen Radical Absorbing Capacity of Anthocyanins. J.
Agric. Food Chem. 1997, 45, 304–309.
Wang, X.; Geng, X.; Egashira, Y.; Sanada, H. Purification and Characterization of a Feruloyl
Esterase from the Intestinal Bacterium Lactobacillus acidophilus. Appl. Environ. Micro-
biol. 2004, 70, 2367–2372.