Comparison of the antioxidant activities of roasted and explosive puffed coffees-Reference-Cited by-同舟云学术

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Comparison of the antioxidant activities of roasted and explosive puffed coffees

Published:2017-02-14 Issue:6 Volume:52 Page:1417-1424
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Han Sung Hee¹,Ko Bong Soo²,Ahn So Hyun³,Noh Dong Ouk⁴,Suh Hyung Joo⁵

Affiliation:

1. BK21Plus; College of Health Science; Korea University; Seoul 02841 Korea

2. Research and Development Center; Namyang Dairy Products Corporation; Sejong 30055 Korea

3. Department of Integrated Biomedical and Life Science; Graduate School; Korea University; Seoul 02841 Korea

4. Department of Hotel Culinary Arts and Nutrition; Kaya University; Gyeongnam 40193 Korea

5. Department of Public Health Sciences; Graduate School; Korea University; Seoul 02841 Korea

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13402/fullpdf

Reference38 articles.

1. [13] Catalase in vitro;Aebi;Methods in Enzymology,1984

2. The effects of garlic extract upon endothelial function, vascular inflammation, oxidative stress and insulin resistance in adults with type 2 diabetes at high cardiovascular risk. A pilot double blind randomized placebo controlled trial;Atkin;Journal of diabetes and its complications,2016

3. Green coffee hydroxycinnamic acids but not caffeine protect human HepG2 cells against oxidative stress;Baeza;Food Research International,2014

4. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay;Benzie;Analytical Biochemistry,1996

5. Chemical characterization and antioxidant properties of coffee melanoidins;Borrelli;Journal of Agricultural and Food Chemistry,2002

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1. Recent advancements and applications of explosion puffing;Food Chemistry;2023-03

2. Changes in the component sugar and immunostimulating activity of polysaccharides isolated from Dendrobium officinale in the pretreatments;Journal of the Science of Food and Agriculture;2021-11-23

3. Chemical and biological properties of puffed Dendrobium officinale extracts: Evaluation of antioxidant and anti-fatigue activities;Journal of Functional Foods;2020-10

4. Puffing of Turmeric (Curcuma longa L.) Enhances its Anti-Inflammatory Effects by Upregulating Macrophage Oxidative Phosphorylation;Antioxidants;2020-09-29

5. EFFECT OF THE POSTHARVEST PROCESSING METHOD ON THE BIOCHEMICAL COMPOSITION AND SENSORY ANALYSIS OF ARABICA COFFEE;Engenharia Agrícola;2020-04

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