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Session 114F |
Friday AM
Nutraceuticals & Functional Foods: Processing and physical properties
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| Sponsor: | Nutraceuticals & Functional Foods Division |
| Time: | 8:30 AM- 12:00 PM |
| | 114F-1 | A new method for preparation of silk fibroin peptides
S. Y. XU, Z. Wang, F. Zhou |
| | 114F-2 | A nutraceutical bread mix high in fiber, antioxidants, and omega-3 fatty acids
L. R. WORTHAM, C. R. Rudiger, L. W. Rooney |
| | 114F-3 | Antimicrobial activity of methanolic extracts, essential oil free, from Lippia graveolens
S. Mendoza, C. Regalado, B. GARCÍA, L. Hernández, A. Martínez |
| | 114F-4 | Antimutagenic potential of Graptopetalum paraguayense E. Walther extracts
S.-T. Chou, S.-J. Chen, J.-Y. Yeh, Y.-C. CHUNG |
| | 114F-5 | Antitumor effects and characteristics of crude polysaccharides from agricus blasei murill
Y. CHOI, J. Hong, K. Youn |
| | 114F-6 | Biological activity of low molecular weight substances purified from the pepsin hydrolysate of seaweeds
S. M. KIM, J. M. Lee |
| | 114F-7 | Biological activity of sea tangle single cell detritus (SCD) hydrolyzed by bacteria isolated from Batillus cornutus
S. M. KIM, S. J. Bang, I. S. Shin |
| | 114F-8 | Consumer understanding and use of qualified health claims and other claims on product labels
R. P. TERATANAVAT, N. H. Hooker, C. P. Haugtvedt, D. D. Rucker |
| | 114F-9 | Development of a functional Turkish desert: Dietetic and diabetic baklava
P. KOZ, D. Boyacioglu, B. Ozcelik |
| | 114F-10 | Development of an improved method to prepare casein phosphorylated peptides and casein non-phosphorylated peptides simultaneously from enzymatic hydrolysates of casein
Z. WANG, S. Y. Xu, L. Zhou |
| | 114F-11 | Does organic agriculture enhance the nutritive quality of tomatoes, bell peppers and onions as compared to conventional agriculture?
A. W. CHASSY, R. Prieto, M. J. Morales, L. Bui, M. Van Horn, J. Hammerstone, H. Shapiro, A. E. Mitchell |
| | 114F-12 | Effect of Nutrim and Oatrim on the physical and rheological properties of cakes
S. LEE, S. Kim, G. E. Inglett, C. J. Carriere |
| | 114F-13 | Effects of bitter green tea on serum and liver lipids of Wistar rats
D. REHRAH, M. Ahmedna, I. Goktepe, H. Nasri, S. L. Hurley, T. L. Hanner |
| | 114F-14 | Effects of methyl jasmonate and wounding on the chemical properties of sweet basil (Ocimum basilicum L.)
H.-J. KIM, F. Chen, C. Wu, X. Wang |
| | 114F-15 | Effects of operating conditions on separation of isoflavone from tofu whey
H.-H. KIM, J.-S. Kim, H.-Y. Lee, K.-Y. Eom, W.-J. Kim |
| | 114F-16 | Elemental contents and pesticide residue in Cornus officinalis Sieb. et Zucc.
Y.-H. P. HSIEH, W. Wang, M. J. Page, S. Lassiter, J.-R. Li |
| | 114F-17 | Genistein content of the Mediterranean foods: Parsley (Petroselinum crispum), sage (Salviae folium)
F. YILDIZ, E. Gultekin |
| | 114F-18 | Honey added with propolis: Physical chemical quality control
L. B. D. ALMEIDA-MURADIAN, A. Bera, D. A. P. Mancini |
| | 114F-19 | Influence of chitosan treatment on the growth and chemical characteristics of sweet basil (Ocimum basilicum L.)
H.-J. KIM, F. Chen, C. Wu, X. Wang |
| | 114F-20 | Ingredient extracting efficiency and functional properties of Chinese medicinal herbal wines as affected by ultrasound-assisted extraction
Y. -M. WENG, Y. -C. Chuang, W. L. Chen, C. -Y. Tseng |
| | 114F-21 | Intelligent pH-sensitive encapsulation to control quality of functional foods
S. PARK, C. S. Na |
| | 114F-22 | Lipase catalyzed transesterification of medium-chain triacylglycerols (MCT) and a fully hydrogenated soybean oil (FHSBO)
A. Lopez-Hernandez, H. S. GARCIA, C. G. Hill, Jr. |
| | 114F-23 | Monitoring and optimization of microwave-assisted extraction conditions for sulforafane from Brassica oleacea var. capita by using response surface methodology
J.-H. KWON, Y. Choi, G.-D. Lee, H.-K. Kim, J. Lee |
| | 114F-24 | Nutraceutical and sensorial evaluation of quality protein maize by products fortified with black bean
F. E. MANCERA-JARAMILLO, R. Miranda-Lopez, J. Acosta-Gallegos, H. Guzmán-Maldonado |
| | 114F-25 | Nutraceutical and sensorial evaluation of quality protein maize by-products fortified whit chaya (Cnidoscolus aconitifolius)
L. RAMÍREZ-RAMÍREZ, R. Miranda-Lopez, D. Hernandez-Lopez, F. G. Loarca-Pińa, J. L. Pons-Hernandez, H. Guzmán-Maldonado |
| | 114F-26 | Occurence of gamma linoleic acid (GLA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and some antioxidant phenolics in nutraceutical yogurt fortificated with spirulina platensis
O. TOKUSOGLU, A. S. Akalin, N. Akbulut, S. Aycan |
| | 114F-27 | Predicting bioactive peptides in soybean proteins by using an amino acid sequence database of bioactive compounds
W. WANG, E. Gonzalez de Mejia |
| | 114F-28 | Quantitative analysis of phenolic agents in organically- and conventionally-grown vegetables
J. E. YOUNG, X. Zhao, E. Carey, W. Wang |
| | 114F-29 | The health benefits of soy protein, chocolate and folic acid in chocolate chip cookies: The renovation of an old favorite
K. MOSIER, E. Beaubien, A. Humphrey, J. Patel, A. Savnik |
| | | Poster moved to Session 33F - Paper 32 - Thermal and storage stability of glucosamine and chondroitin sulfate in a milk-based dietary supplement beverage
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| | 114F-31 | Protective effect of zeatin against amyloid b-induced cytotoxicity
H. J. HEO, S. J. Choi, H. K. Kim, D. H. Shin |