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Session 67B |
Wednesday PM
Food Chemistry: Antioxidants and bioactive agents
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| Sponsor: | Food Chemistry Division |
| Time: | 2:00 PM- 5:30 PM |
| | 67B-1 | Antimutagenic activity of rice bran protein hydrolysates
I. PARAMAN, N. S. Hettiarachchy, S. A. Heo, K. H. Tran |
| | 67B-2 | Changes in the radical-scavenging activity of shredded vegetables during storage
C. MYOJIN, T. Yamaguchi, H. Takamura, T. Matoba |
| | 67B-3 | Optimization of salad dressing formulation by selection of appropriate honeys to serve as a source of antioxidants
C. N. RASMUSSEN, N. J. Engeseth, S. J. Schmidt |
| | 67B-4 | Optimization of free isoflavones extraction from doenjang (Korean traditional fermented soybean paste) using response surface methodology
B.-K. KWON, J.-M. Park, Y.-I. Chang, M. Han |
| | 67B-5 | Amino acid residues as free radical scavengers in oil-in-water emulsions
R. J. ELIAS, E. A. Decker, D. J. McClements |
| | 67B-6 | Antimutagenic activity of bromelain hydrolysates from soy and rice proteins
K. H. TRAN, N. S. Hettiarachchy, S. A. Heo |
| | 67B-7 | Production and characterization of soy-protein-derived ACE inhibitory hydrolysates by Bacillus subtilis SS103 screened through Korean traditional soy sauce
M. CHA, J. R. Park |
| | 67B-8 | Total phenolics and antioxidant activities of selected plant extracts
T. M. RABABAH, N. S. Hettiarachchy, R. Horax |
| | 67B-9 | Broiler breast preservation during frozen storage with natural versus synthetic antioxidants
A. VALENZUELA, J. Sanhueza, S. Nieto, J. Gomez-Basauri |
| | 67B-10 | Effect of vitamin E addition on levels of conjugated dienoic acid, organic acids and lipolysis in soft cheeses made from goat milk at late stage of lactation
B. L. GADIYARAM, J. H. Lee, I. C. Blackman, Y. W. Park |
| | 67B-11 | Antioxidant properties of porcine blood protein before and after enzymatic hydrolysis
C.-Y. CHANG, K.-C. Wu, Z.-Y. Lin |
| | 67B-12 | A study on relationship between protein composition and antioxidant properties of bovine colostrum
C.-Y. CHANG, S.-H. Chiang |
| | 67B-13 | Effects of lignans on the autoxidation of methyl linoleate
J. LEE, E. Choe |
| | 67B-14 | Free radical scavenging activity and inhibition of linoleic acid peroxidation of tocotrienol
J.-S. KIM, J. M. Woo, H. S. Kim, H. Y. Chung |
| | 67B-15 | Optimization of extraction of phenolic compounds from wheat using response surface methodology
C. M. LIYANA-PATHIRANA, F. Shahidi |
| | 67B-16 | In vitro fermentation of novel dietary fiber prepared from mushroom sclerotia using human fecal bacteria
K. Y. WONG, P. C. K. Cheung |
| | 67B-17 | Evaluation of the antioxidative and antimicrobial activity of some essential oils in minced beef meat
H.-J. CHUNG, J. Y. Jung, S. Y. Joo, M. H. Choi |
| | 67B-18 | Antioxidative effect of different herbs and garlic in olive oil
D. NILUFER, Ö. Alkan, E. Capanoglu |
| | 67B-19 | Fluctuation of terpene trilactone composition in ginkgo biloba l. with seasons
C. DING, E. Chen, R. Lindsay, W. Zhou |
| | 67B-20 | Extraction and separation of lignans in roasted sesame seed oil
J. LEE, E. C. Lee |
| | 67B-21 | Mechanisms of riboflavin sensitivity under light storage
R. HUANG, E. C. Lee, D. B. Min |
| | 67B-22 | Antioxidant effects of chitosan in Atlantic salmon mince during refrigerated storage
M. HAMMOND, D. I. Skonberg |
| | 67B-23 | Use of chitosan dips in retarding lipid oxidation in Atlantic salmon fillets during frozen storage
M. HAMMOND, D. I. Skonberg |
| | 67B-24 | Effect of phenolics in grape pomace on the lipid oxidation of soybean oil
T. KURIBAYASHI, I. Pisey, L. M. Were, B. Cross |
| | 67B-25 | Structure and antioxidant activity relationship of flavonoids
Y.-S. WONG, L.-K. Ngai |
| | 67B-26 | Identification of glucosinolates in Kimchi made from Chinese cabbages
Y.-K. KIM, E.-Y. Hong, M.-H. Choi, J. H. Kim, G.-H. Kim |
| | 67B-27 | Antioxidants in peanut skin: Identification and quantification
J. YU, M. Ahmedna, A. Proctor |
| | 67B-28 | Tocopherol content of newer pecan cultivars
A. SZULCZEWSKA-REMI, L. Ye, R. R. Eitenmiller, W. Florkowski |
| | 67B-29 | Evaluation of the total antioxidant activity and DPPH radical scavenging activity of the Cabernet Sauvignon grape fractions and of the respective elaborated wine
P. C. F. DA SILVA, P. C. Stringheta |
| | 67B-30 | Optimization of extraction methods for identification of selected phytochemicals in peanuts (Arachis hypogaea L.)
Y. CHUKWUMAH, L. T. Walker, M. Verghese, S. Ogutu, M. Bokanga, K. Alphonse |
| | 67B-31 | Antioxidant activity of peanut plant parts
R. J. GREEN, T. H. Sanders |
| | 67B-32 | Screening for cancer chemopreventive agents from cranberry fruit
K. L. PARKIN, L. Liu |
| | 67B-33 | Antioxidant activity of soy protein fractions in a liposome model system
E. Jiménez-Ruiz, A. PEÑA-RAMOS, G. Arteaga, A. Calderon de la Barca, R. Pacheco, M. Valenzuela-Melendrez, H. González-Rios |
| | 67B-34 | Antioxidant activities and antioxidant compounds of methanolic extract from some grains
Y. CHOI, K. S. Woo, S. J. Seo, J. Lee |
| | 67B-35 | A comparison of extraction procedures for the determination of vitamin E in cereal grains and cereal products
S. M. LEE, K. H. Mo, E. J. Park, J. Lee |