Session 44E |
Monday AM
Nutraceuticals & Functional Foods
|
| Sponsor: | Nutraceuticals & Functional Foods Division |
| Time: | 8:30 AM- 12:00 PM |
| 44E-1 | Isoflavone and saponin partitioning during pilot-scale fractionation of glycinin and b-conglycinin
D. A. RICKERT, V. M. Smith, M. A. Reuber, L. A. Johnson, P. A. Murphy |
| 44E-2 | Shelf-life stability of isoflavones in soy meal and soy protein concentrate
L. XIE, N. S. Hettiarachchy, Z. Y. Ju, P. G. Crandall, R. McNew |
| 44E-3 | Isoflavone content in hull, germ, and cotyledon in soybean
L. XIE, N. S. Hettiarachchy |
| 44E-4 | Effectiveness of diglycosidase for the conversion of isoflavone glycosides to aglycones
L. XIE, N. S. Hettiarachchy, K. Tsuruhami, S. Koikeda |
| 44E-5 | Functional, wellness and nutraceutical foods in Japan
K. NAKAI, S. D. Nugent, S. M. Mills |
| 44E-6 | Induction of Phase II enzyme activity in murine hepatoma (Hepa 1c1c7) cells by selected vegetable extracts
M. WETTASINGHE, H. Xiao, B. Bolling, K. Parkin |
| 44E-7 | Development of a rapid and sensitive method for extraction and quantification of diterpenes by RP-HPLC
E. CHEN, B. Stankovic, W. Zhou |
| 44E-8 | Bitterness of isoflavones and saponins isolated from soy flour, soy germ, and purified b-conglycinin
V. M. SMITH, P. A. Murphy, C. A. Reitmeier |
| 44E-9 | Antioxidant activities of selected Allium thiosufinates
H. XIAO, K. L. Parkin |
| 44E-10 | Conjugated linoleic acid (CLA) enhances cell apoptosis and inhibits cell proliferation in mice forestomach cancer model
B. Q. CHEN, Y. Zhu, J. R. Liu, Y. J. Kim, Y. B. Xue, R. H. Liu |
| 44E-11 | Description of a selective biocatalyst for preparation of galacto-oligosaccharides
C. OTERO, M. I. Del-Val, C. G. Hill, Jr., A. Llorente |
| 44E-12 | Supercritical CO2 extraction of flaxseed
B. BOZAN, F. Temelli |
| 44E-13 | Inhibition of high fat-induced oxidative stresses in rats by Cynanchum wilfordii hemesley
H. S. KWON, Y. I. Na, M. K. Sung |
| 44E-14 | Lupinus campestris seeds as a source of nutraceutical foods
G. DáVILA ORTíZ, C. Jiménez Martínez, G. F. Loarca-Pińa, N. Robledo Quintos, J. Martínez Herrera, M. E. Jaramillo-Flores |
| 44E-15 | Using edible coatings as carriers of nutraceutical ingredients
Y. MEI, Y. Zhao |
| 44E-16 | Effect of processing on nutraceutical potential of quinoa
H. DOGAN, Z. Nanqun, C. T. Ho, R. T. Rosen, M. V. Karwe |
| 44E-17 | Flaxseed as a functional food ingredient in a wholewheat muffin
C. DAVIES, I. Lajoie |
| 44E-18 | Production of glucooligosaccharides from Leuconostoc mesenteroides B-742, a potential prebiotic
C. H. CHUNG, D. F. Day |
| 44E-19 | Antioxidant activities of Korean health tea products by chemiluminescence photon detection method: Correlation with catechin content in normal drinking condition
S. K. CHUNG, Y. C. Kim, W. S. Jeong, K. Iwai, H. Matsue |
| 44E-20 | Catechin content of some commercial tea products
Z. NAKAT, J. E. Zimeri, P. A. Lachance, E. He |
| 44E-21 | Modulation of cytochrome P450-mediated bioactivation of benzo[a]pyrene in human liver derived cells by allyl sulfides
H. J. KIM, H. S. Chun |
| 44E-22 | Use of chitosan as a coagulant in tofu preparation
H. K. NO, S. P. Meyers |
| 44E-23 | Impregnation techniques for the incorporation of calcium to apple matrix
S. M. ALZAMORA, S. Anino, D. M. Salvatori |
| 44E-24 | Inactivation of natural flora in a functional food derived from fruit juice and milk
S. Q. LI, Q. H. Zhang |
| 44E-25 | Stability of fructooligosaccharides added to carrot-orange juice
D. D. G. C. FREITAS, M. D. N. H. Jackix |
| 44E-26 | Corn grits fortification with lutein: effect of microwave heating
K. K. ADOM, C. Ng, W. Prinyawiwatkul, J. S. Godber, J. N. Losso |
| 44E-27 | Effects of amylose and beta-glucan on quality of wheat flour tortillas containing 20% barley flour
S. PASCUT, N. Ames, N. Kelekci, R. D. Waniska |
| 44E-28 | Purification and characterization of ACE inhibitors from fermented anchovy sauce
H. J. KIM, S. M. Moon, K. S. Ham, Y. K. Park, S. G. Kang |