✦ LIBER ✦

Antioxidant properties of differently processed spinach products

✍ Scribed by Castenmiller, J. J. M. ;Linssen, J. P. H. ;Heinonen, I. M. ;Hopia, A. I. ;Schwarz, K. ;Hollmann, P. C. H. ;West, C. E.

Publisher: John Wiley and Sons
Year: 2002
Tongue: English
Weight: 75 KB
Volume: 46
Category: Article
ISSN: 0027-769X
DOI: 10.1002/1521-3803(20020701)46:4<290::aid-food290>3.0.co;2-i

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Properties and Processing of Magnesium W

Properties and Processing of Magnesium Wrought Products for Automotive Applications

✍ A. Stalmann; W. Sebastian; H. Friedrich; S. Schumann; K. Dröder 📂 Article 📅 2001 🏛 John Wiley and Sons 🌐 English ⚖ 400 KB

The Influence of the Polymerization Proc

The Influence of the Polymerization Process on the Product Properties of Metallocene-Polypropene

✍ W. Kaminsky; D. Arrowsmith; A. Laban; P. J. Lemstra; J. Loos; U. Weingarten 📂 Article 📅 2001 🏛 John Wiley and Sons 🌐 English ⚖ 419 KB 👁 1 views

Structures and properties of polycarbona

Structures and properties of polycarbonate-modified epoxies from two different blending processes

✍ Trong-Ming Don; Chao-Hsien Yeh; J. P. Bell 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 292 KB 👁 1 views

It has been proved in our previous study that during the melt-blending of an epoxy oligomer based on the diglycidyl ether of bisphenol-A (DGEBA) with polycarbonate (PC) at 200°C, the secondary hydroxyl groups in the DGEBA react with the carbonate groups in PC through transesterification, resulting i

Antioxidant properties of bile salt mice

Antioxidant properties of bile salt micelles evaluated with different chemiluminescent assays: a possible physiological role

✍ Roda, Aldo ;Russo, Carmela ;Pasini, Patrizia ;Piazza, Francesco ;Feroci, Giorgio 📂 Article 📅 1998 🏛 John Wiley and Sons ⚖ 141 KB

The antioxidant activity of a representative series of free, glycine-and taurine-conjugated bile acids was evaluated by two different chemiluminescent assays: (a) the enhanced chemiluminescence system based on horseradish peroxidase and luminol/oxidant/enhancer reagent, and (b) the hypoxanthine/xant

Functional Food Product Development (Smi

Functional Food Product Development (Smith/Functional Food Product Development) || The Influence of Food Processing and Home Cooking on the Antioxidant Stability in Foods

✍ Smith, Jim; Charter, Edward 📂 Article 📅 2010 🏛 Wiley-Blackwell 🌐 English ⚖ 362 KB

Antioxidants present in food undergo chemical changes during technological processing . Literature devoted to this is generally limited to losses in described antioxidants during single processing events, without assessing changes in their biological activity. Most research is based on model experim

Effect of reactivity of different types

Effect of reactivity of different types of hydroxyl groups of HTPB on mechanical properties of the cured product

✍ Sreelatha S. Panicker; K. N. Ninan 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 172 KB 👁 1 views

The amount of three types of hydroxyl functional groups (G OH , H OH , and V OH ) in hydroxyl terminated polybutadiene (HTPB), remaining in samples acetylated to the same extent under two different conditions, viz., fast acetylation using acetyl chloride in presence of N-methyl imidazole catalyst an