Bamboo: A rich source of natural antioxidants and its applications in the food and pharmaceutical industry-Reference-Cited by-同舟云学术

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Bamboo: A rich source of natural antioxidants and its applications in the food and pharmaceutical industry

Published:2018-07 Issue: Volume:77 Page:91-99
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Nirmala Chongtham,Bisht Madho Singh,Bajwa Harjit Kaur,Santosh Oinam

Funder

Ministry of Food Processing Industries, Govt of India

Department of Biotechnology, New Delhi, Govt. of India

American Bamboo Society and Ned Jaquith Foundation, USA

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference79 articles.

1. A highly bioactive lignophenol derivative from bamboo lignin exhibits a potent activity to suppress apoptosis induced by oxidative stress in human neuroblastoma SH-SY5Y cells;Akao;Bioorganic & Medicine Chemistry,2004

2. Influence of blanching on antioxidant, nutritional and physical properties of bamboo shoot;Badwaik;Journal of Agricultural Science,2015

3. Effects of processing and preservation on phenols and phytosterol content in bamboo shoots;Bajwa,2015

4. Bamboo parts and seeds for additional source of nutrition;Bhargava;Journal of Food Science and Technology,1996

5. Commercial edible bamboo species of the north-eastern himalayan region, India. Part II: Fermented, roasted, and boiled bamboo shoots sales;Bhatt;Journal of Bamboo and Rattan,2005

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