화학공학소재연구정보센터
검색결과 : 106건
No. Article
91 Infusion of grape phenolics into fruits and vegetables by osmotic treatment: Phenolic stability during air drying
Rozek A, Garcia-Perez JV, Lopez F, Guell C, Ferrando M
Journal of Food Engineering, 99(2), 142, 2010
92 Effect of enzymatic and hydrothermal treatments of rapeseeds on quality of the pressed rapeseed oils Part I: Antioxidant capacity and antioxidant content
Szydlowska-Czerniak A, Karlovits G, Hellner G, Dianoczki C, Szlyk E
Process Biochemistry, 45(1), 7, 2010
93 Estimation of antioxidant capacity against pathophysiologically relevant oxidants using Pyrogallol Red
Robaszkiewicz A, Bartosz G
Biochemical and Biophysical Research Communications, 390(3), 659, 2009
94 Integrated membrane process for blackcurrant (Ribes nigrum L.) juice concentration
Banvolgyi S, Horvath S, Stefanovits-Banyai E, Bekassy-Molnar E, Vatai G
Desalination, 241(1-3), 281, 2009
95 Effects of Genetic, Pre- and Post-Harvest Factors on Phenolic Content and Antioxidant Capacity of White Asparagus Spears
Papoulias E, Siomos AS, Koukounaras A, Gerasopoulos D, Kazakis E
International Journal of Molecular Sciences, 10(12), 5370, 2009
96 Use of Weibull distribution for describing kinetics of antioxidant potential changes in fresh-cut watermelon
Oms-Oliu G, Odriozola-Serrano I, Soliva-Fortuny R, Martin-Belloso O
Journal of Food Engineering, 95(1), 99, 2009
97 Modeling changes in health-related compounds of tomato juice treated by high-intensity pulsed electric fields
Odriozola-Serrano I, Soliva-Fortuny R, Gimeno-Ano V, Martin-Belloso O
Journal of Food Engineering, 89(2), 210, 2008
98 Processing of Rosa rubiginosa: Extraction of oil and antioxidant substances
Franco D, Pinelo M, Sineiro J, Nunez MJ
Bioresource Technology, 98(18), 3506, 2007
99 Effect of dietary fibre addition on the selected nutritional properties of cookies
Bilgicli N, Ibanoglu S, Herken EN
Journal of Food Engineering, 78(1), 86, 2007
100 Effect of storage on the phytic acid content, total antioxidant capacity and organoleptic properties of macaroni enriched with cowpea flour
Herken EN, Ibanoglu S, Oner MD, Bilgicli N, Guzel S
Journal of Food Engineering, 78(1), 366, 2007