Mixed seeds juice with high antioxidant capacity and digestive enzyme activity and its application-Reference-Cited by-同舟云学术

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Mixed seeds juice with high antioxidant capacity and digestive enzyme activity and its application

Published:2017-02 Issue:1 Volume:26 Page:237-244
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Park Seong-Hwan,Park Hye-Jung,Kim Ji-Youn,Lee Sang-Hyeon,Jang Jeong Su,Lee Mun Hyon

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-017-0032-3.pdf

Reference25 articles.

1. Wang S, Meckling KA, Marcone MF, Kakuda Y, Tsao R. Synergistic, additive, and antagonistic effects of food mixtures on total antioxidant capacities. J. Agr. Food Chem. 59: 960–968 (2011)

2. Hotta Y, Nagatsu A, Liu W, Muto T, Narumiya C, Lu X, Yajima M, Ishikawa N, Miyazeki K, Kawai N. Protective effects of antioxidative serotonin derivatives isolated from safflower against postischemic myocardial dysfunction. Mol. Cell. Biochem. 238: 151–162 (2002)

3. Palter R, Lundin RE. A bitter principle of safflower; Matairesinol monoglucoside. Phytochemistry 9: 2407–2409 (1970)

4. Quettier-Deleu C, Gressier B, Vasseur J, Dine T, Brunet C, Luyckx M, Cazin M, Cazin JC, Bailleul F, Trotin F. Phenolic compounds and antioxidant activities of buckwheat (Fagopyrum esculentum Moench) hulls and flour. J. Ethnopharmacol. 72: 35–42 (2000)

5. Zhang ZL, Zhou ML, Tang Y, Li FL, Tang YX, Shao JR, Xue WT, Wu YM. Bioactive compounds in functional buckwheat food. Food Res. Int. 49: 389–395 (2012)

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