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Bailey's Industrial oil and fat products
VOLUME 1: EDIBLE OIL AND FAT PRODUCTS: CHEMISTRY, PROPERTIES, AND HEALTH EFFECTS. 1. Chemistry of Fatty Acids (Charlie Scrimgeour). 2. Crystallization of Fats and Oils (Serpil Metin and Richard W.Expand
Extraction and analysis of phenolics in food.
This paper provides a summary of background information and methodologies used for the analysis of phenolics in foods and nutraceuticals. Expand
Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type
Abstract Antioxidative activity and functional properties of protein hydrolysates from yellow stripe trevally (Selaroides leptolepis) meat, hydrolyzed by Alcalase 2.4L (HA) and Flavourzyme 500L (HF)Expand
Differentiation of cultured and wild sea bass (Dicentrarchus labrax): total lipid content, fatty acid and trace mineral composition
Cultured and wild sea bass may be differentiated using total lipid content, fatty acid proportions and trace mineral compositions and these differences may be attributed to the constituents of the diet of the fish. Expand
Production and characteristics of protein hydrolysates from capelin (Mallotus villosus)
Protein hydrolysates were prepared from male and spent capelin (Mallotus villosus) using commercially available Alcalase, Neutrase and papain. Short-time autolysis of proteins by endogenous enzymesExpand
Comparison of antioxidant activity, anthocyanins, carotenoids, and phenolics of three native fresh and sun-dried date (Phoenix dactylifera L.) varieties grown in Oman.
It is suggested that all date varieties serve as a good source of natural antioxidants and could potentially be considered as a functional food or functional food ingredient, although some of their antioxidant constituents are lost during sun-drying. Expand
Phenolics in cereals, fruits and vegetables: occurrence, extraction and analysis.
  • M. Naczk, F. Shahidi
  • Chemistry, Medicine
  • Journal of pharmaceutical and biomedical analysis
  • 28 August 2006
This overview provides a cursory account of the source, extraction and analysis of phenolics in fruits, vegetables and cereals. Expand
Phenolics in food and nutraceuticals
Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book reports the classification and nomenclature ofExpand
Antioxidant activity of commercial soft and hard wheat (Triticum aestivum L.) as affected by gastric pH conditions.
The TPC, TAA, and antioxidant potential, evaluated using different methods of wheat samples, were significantly increased following gastrointestinal tract-simulated pH changes, indicating that digestion taking place in the gastrointestinal tract in vivo may also enhance the antioxidant properties of the extracts. Expand
Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review
This review reports on the latest research results and applications of phenolic and polyphenolic compounds. Phenolic compounds, ubiquitous in plants, are an essential part of the human diet and areExpand