Food Biochemistry and Food Processing (2 edition)

(Steven Felgate) #1

BLBS102-c02 BLBS102-Simpson March 21, 2012 11:54 Trim: 276mm X 219mm Printer Name: Yet to Come


38 Part 1: Principles/Food Analysis

Mozaffarian D, et al. 2006. Trans fatty acids and cardiovascular
disease.New Eng J Med354(15): 1601–1613.
Navindra P et al. 2005. In vitro antiproliferative, apoptotic and
antioxidant activities of punicalagin, ellagic acid and a total
pomegranate tannin extract are enhanced in combination with
other polyphenols as found in pomegranate juice.J Nutr Biochem
16: 360–367.
Nunomura A et al. 2006. Involvement of oxidative stress in
Alzheimer disease.J Neuropathol Exp Neurol65(7): 631–641.
Olsen BJ, Markwell J. 2007. Assays for the determination of protein
concentration.Cur Protoc Prot Sci3: 14–17.
Oomah BD et al. 1994. Characterization of soybean proteins by
HPLC.Plant Foods Hum Nutr45: 251–263.
Osborne BG. 1996. Authenticity of cereals. In: PR Ashurst, MJ
Dennis (ed.)Food Authentication. Chapman and Hall, London,
England, pp. 171–197.
P ́erez VI et al. 2009. Is the oxidative stress theory of aging
dead?Biochimica et Biophysica Acta (BBA)—General Subjects
1790(10): 1005–1014.
Peris-Tortajada M. 2000. HPLC determination of carbohydrates in
foods. In: LML Nollet (ed.)Food Analysis by HPLC. Marcel
Dekker, New York, pp. 287–302.
Pike OA. 1998. Fat characterization. In: SS Nielsen (ed.)
Food Analysis, 2nd edn. Publication Inc., Gaithersburg, MA,
pp. 217–235.
Phipps SM et al. 2007. Assessing antioxidant activity in botani-
cals and other dietary supplements.Pharmacopeial Forum33(4):
810–814.
Plattner RD et al. 1977. Triglyceride separation by reverse phase
high performance liquid chromatography.J Am Oil Chem Soc
54: 511–519.
Plessi RL et al. 2006. Extraction and identification by GC-MS of
phenolic acids in traditional balsamic vinegar from Modena.J
Food Comp Anal19: 49–54.
Prior RL, Cao G. 1999. In vivo total antioxidant capacity comparison
of different analytical methods.Free Rad Biol Med27(11–12):
1173–1181.
Ronald L et al. 2005. Standardized methods for the determination
of antioxidant capacity and phenolics in foods and dietary sup-
plements.J Agric Food Chem53: 4290–4302.
Roura E et al. 2006. Total polyphenol intake estimated by a modified
Folin–Ciocalteu assay of urine.Clin Chem52(4): 749–752.
Ruiz-Matate A et al. 2007. A new method based on GC-MS to detect
honey adulteration with commercial syrups.J Agric Food Chem
55(18): 7264–7269.
Russell LF. 2000. Quantitative determination of watersoluble vi-
tamins. In: LML Nollet (ed.)Food Analysis by HPLC. Marcel
Dekker, New York, pp. 403–476.
Schmitter BM, Rihs T. 1989. Evaluation of a macro-combustion
method for total nitrogen determination in feedstuff.J Agric Food
Chem37: 992–994.
Schwartz SJ. 1998. Pigment analysis. In: SS Nielsen (ed.)Food

Analysis, 2nd edn. Aspen Publication Inc., Gaithersburg, MA,
pp. 293–304.
Schwartz SJ, Von Elbe JH. 1980. Quantitative determination of in-
dividual betacyanin pigments by high-performance liquid chro-
matography.J Agric Food Chem28: 540–543.
Schwartz SJ et al. 1981. High performance liquid chromatography of
chlorophylls and their derivatives in fresh and processed spinach.
J Agric Food Chem29: 533–535.
Shenkin A. 2006. The key role of micronutrients.Clin Nutr25(1):
1–13.
Sies H. 1997. Oxidative stress: oxidants and antioxidants.Exp Phys-
iol82(2): 291–295.
Simonne AH et al. 1997. Could the Dumas method replace the
Kjeldahl digestion for nitrogen and crude protein determinations
in foods?J Sci Food Agric73, 39–45.
Singleton VL, Rossi JA. 1965. Colorimetry of total phenolics with
phosphomolybdic–phosphotungstic acid reagents.Am J Enol
Vitic16: 144–158.
Smith DM. 1998. Protein separation and characterization proce-
dures. In: SS Nielsen (ed.)Food Analysis, 2nd edn. Aspen Publi-
cation Inc., Gaithersburg, MA, pp. 251–263.
Somogyi A et al. 2007. Antioxidant measurements.Physiol Meas
28: R41–R55.
Southorn PA, Powis G. 1988. Free radicals in medicine. I. Chemical
nature and biologic reactions.Mayo Clin Proc63(4): 381–389.
Stanner SA et al. 2004. Review of the epidemiological evidence for
the “antioxidant hypothesis.”Public Health Nutr7(3): 407–422.
Sweeley CC et al. 1963. Gas–liquid chromatography of trimethylsi-
lyl derivatives of sugars and related substances.J Am Chem Soc
85: 2497–2502.
Tareke E et al. 2002. Analysis of acrylamide, a carcinogen formed
in heated foodstuffs.J Agric Food Chem50(17): 4998–5006.
Tsao R et al. 2006. Designer fruits and vegetables with en-
riched phytochemicals for human health.Can J Plant Sci86:
773–786.
Ulberth F. 1991. Simultaneous determination of vitamin E isomers
and cholesterol by GLC.J High Res Chrom14: 343–344.
United States Department of Agriculture (USDA).Oxygen Radical
Absorbance Capacity (ORAC) of Selected Foods—2007. Nutri-
ent Data Laboratory, Beltsville Human Nutrition Research Center
(BHNRC), Agricultural Research Service (ARS), in collabora-
tion with Arkansas Children’s Nutrition Center. Little Rock, AR.
2007.
VanCamp J, Huyghebaert A. 1996. Proteins. In: Nollet LML
(ed.)Handbook of Food Analysis. Vol. 1, Physical Charac-
terization and Nutrient Analysis. Marcel Dekker, New York,
pp. 277–310.
Valko H et al. 2005. Metals, toxicity and oxidative stress.Curr Med
Chem12(10): 1161–1208.
Xu B, Chang SK. 2008. Effect of soaking, boiling, and steaming on
total phenolic content and antioxidant activities of cool season
food legumes.Food Chem110: 1–13.
Free download pdf