Dongxiao Sun-Waterhouse

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The present study investigates the production of gluten-free bread enhanced with polyphenols and related antioxidants derived from a natural aqueous extract from green-fleshed kiwifruit (Actinidia deliciosa). Puree and four aqueous extracts, produced from ripe green kiwifruit in the absence of artificial preservatives, were subjected to storage stability(More)
The stability of antioxidants in an apple polyphenol-milk model system was examined. The model system consisted of skim milk fortified with pH-neutralised apple polyphenols (AP, 0-200mg per 100ml milk), with or without ascorbic acid (100mg per 100ml milk). Physical and chemical changes were evaluated after thermal treatment (120°C, 5min) and oxidative(More)
Tuning the photonic band gap (PBG) to the electronic band gap (EBG) of Au/TiO2 catalysts resulted in considerable enhancement of the photocatalytic water splitting to hydrogen under direct sunlight. Au/TiO2 (PBG-357 nm) photocatalyst exhibited superior photocatalytic performance under both UV and sunlight compared to the Au/TiO2 (PBG-585 nm) photocatalyst(More)
UNLABELLED Comparative studies were conducted in this paper to investigate the effects of added dietary fiber (DF) and/or phenolic antioxidants on the properties of bread dough and finished bread. Breads were developed in the absence (control bread), or presence of apple pectin and/or fruit phenolic extracts (treated breads), and subjected to quality(More)
The encapsulation of green tea catechin and epigallocatechin gallate (EGCG) in soy lecithin liposomes was examined at four concentrations (0%, 0.125%, 0.25% and 0.5% w/v), and inclusion in cheese at 0% and 0.25% w/v. The empty capsules had a mean diameter of 133nm and significantly (p<0.05) increased with the addition of catechin or EGCG. Electron(More)
This study examined the effect of a Boysenberry beverage (750 mg polyphenols), an apple fiber beverage (7.5 g dietary fiber), and a Boysenberry plus apple fiber beverage (750 mg polyphenols plus 7.5 g dietary fiber) on gut health. Twenty-five individuals completed the study. The study was a placebo-controlled crossover study, where every individual consumed(More)
During breadmaking, different ingredients are used to ensure the development of a continuous protein network that is essential for bread quality. Interests in incorporating bioactive ingredients such as dietary fiber (DF) and phenolic antioxidants into popular foods such as bread have grown rapidly, due to the increased consumer health awareness. The added(More)
This study aimed to explore the potential of polished adlay, brown adlay, adlay bran, and adlay hull to prevent and treat hyperuricemia. Brown adlay extract effectively decreased the serum uric acid levels of oxonate-induced hyperuricemic rats. Free and bound phenolic extracts from these materials contained significant amounts of phenolics, with free(More)
Defatted walnut meal (DWM), a main byproduct of walnut oil production, is rich in proteins with a high essential amino acid content. Our research was focused on the functional activities of defatted walnut meal hydrolysate (DWMH). DWMH exhibited relatively strong hydroxyl scavenging and oxygen radical absorbance capacities, protective effect on H2O2-injured(More)
Tea consumption is practised as a tradition, and has shown potential to improve human health. Maximal uptake of tea antioxidants and milk proteins without a negative impact on tea flavor is highly desired by consumers. There is a conflicting evidence of the effect of milk addition to tea on antioxidant activity. Differences in the type of tea, the(More)