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Session 83: Room 393 |
Tuesday PM
Food Chemistry: Antioxidant and bioactive agents
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| Sponsor: | Food Chemistry Division |
| Moderator(s): | D. B. Min, Ohio State Univ.
S. H. Yoon, Korea Food Research Instittue |
| Time: | 2:30 PM |
| 2:30 PM | | Introductory Remarks |
| 2:35 PM | 83-1 | Antioxidant activities of fresh and thermally processed mushrooms
Y. T. MA, P. C. K. Cheung |
| 2:50 PM | 83-2 | In vitro study of antiproliferation of cancer cells by non-starch polysaccharides isolated from different developmental stages of Pleurotus tuber-regium
S. M. WONG, P. C. K. Cheung |
| 3:05 PM | 83-3 | Active components in an in vitro quinone reductase-inducing ethanolic fraction from soybean (Glycine max ssp.).
B. W. BOLLING, K. L. Parkin |
| 3:20 PM | 83-4 | Physico-chemical characteristics of some common jelly mushrooms and their water-soluble polysaccharides as potential cholesterol-lowering agents
W. Y. LAM, P. C. K. Cheung |
| 3:35 PM | 83-5 | Extraction of tomato juice carotenoids and characterization by two dimensional NMR
S. TIZIANI, S. J. Schwartz, Y. Vodovotz |
| 3:50 PM | 83-6 | Antioxidative activity of native acid whey powder in Maillard reaction product and oil-in-water emulsion
J. SHON, Z. Z. Haque |
| 4:05 PM | 83-7 | Conjugated linoleic acid synthesis from soy oil by photoisomerization
V. JAIN, A. Proctor |
| 4:20 PM | 83-8 | Separation and quantification of ginsenosides in ginseng by thin layer chromatograms
S. K. YOO, Y.-S. Chang, M.-S. Kim |
| 4:35 PM | 83-9 | Factors affecting the formation of aroma compounds in pandan (Pandanus amaryllifolius) leaves
S. CHAISERI, V. Cheetangdee |
| 4:50 PM | 83-10 | Paper Withdrawn
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