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There are 16667 results for: content related to: Mechanism of Hydrolysis of Native and Cooked Starches from Different Botanical Sources in the Presence of Tea Extracts

  1. Inhibitory Effect of Morinda Citrifolia L. on Lipoprotein Lipase Activity

    Journal of Food Science

    Volume 73, Issue 8, October 2008, Pages: C595–C598, M.S. Pak-Dek, A. Abdul-Hamid, A. Osman and C.S. Soh

    Article first published online : 17 SEP 2008, DOI: 10.1111/j.1750-3841.2008.00929.x

  2. Polyphenols Extracted from Black Tea (Camellia sinensis) Residue by Hot-Compressed Water and Their Inhibitory Effect on Pancreatic Lipase in vitro

    Journal of Food Science

    Volume 77, Issue 12, December 2012, Pages: H254–H261, Naoki Yuda, Miyuki Tanaka, Manabu Suzuki, Yuzo Asano, Hiroshi Ochi and Keiji Iwatsuki

    Article first published online : 26 OCT 2012, DOI: 10.1111/j.1750-3841.2012.02967.x

  3. Green Tea Ingestion by Rats Does Not Affect Iron Absorption but Does Alter the Composition of the Saliva Proteome

    Journal of Food Science

    Volume 77, Issue 5, May 2012, Pages: H96–H104, Ariel B. Beverly, Le Zhu, Tara L. Fish, Theodore Thannhauser, Mike A. Rutzke and Dennis D. Miller

    Article first published online : 12 APR 2012, DOI: 10.1111/j.1750-3841.2012.02658.x

  4. Effects of Green Tea Extract and α-Tocopherol on the Lipid Oxidation Rate of Omega-3 Oils, Incorporated into Table Spreads, Prepared using Multiple Emulsion Technology

    Journal of Food Science

    Volume 77, Issue 12, December 2012, Pages: N58–N65, Sandra P.O’ Dwyer, David O’Beirne, Deirdre Ní Eidhin and Brendan T. O’Kennedy

    Article first published online : 21 NOV 2012, DOI: 10.1111/j.1750-3841.2012.02980.x

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    Evaluation of Antioxidant Activity of Green Tea Extract and Its Effect on the Biscuits Lipid Fraction Oxidative Stability

    Journal of Food Science

    Volume 74, Issue 8, October 2009, Pages: S362–S370, S. Mildner-Szkudlarz, R. Zawirska-Wojtasiak, W. Obuchowski and M. Gośliński

    Article first published online : 7 SEP 2009, DOI: 10.1111/j.1750-3841.2009.01313.x

  6. Evaluation of Green Tea Extract as a Glazing Material for Shrimp Frozen by Cryogenic Freezing

    Journal of Food Science

    Volume 76, Issue 7, September 2011, Pages: E511–E518, Srijanani Sundararajan, Alfredo Prudente, J. David Bankston, Joan M. King, Paul Wilson and Subramaniam Sathivel

    Article first published online : 20 SEP 2011, DOI: 10.1111/j.1750-3841.2011.02283.x

  7. Proximate Composition, Total Phenolic Content, and Antioxidant Activity of Seagrape (Caulerpa lentillifera)

    Journal of Food Science

    Volume 76, Issue 7, September 2011, Pages: C950–C958, Van Tang Nguyen, Jinn-Pyng Ueng and Guo-Jane Tsai

    Article first published online : 1 AUG 2011, DOI: 10.1111/j.1750-3841.2011.02289.x

  8. Polyphenol-Rich Beverages Enhance Zinc Uptake and Metallothionein Expression in Caco-2 Cells

    Journal of Food Science

    Volume 75, Issue 4, May 2010, Pages: H123–H128, Kilari Sreenivasulu, Pullakhandam Raghu and K. Madhavan Nair

    Article first published online : 14 APR 2010, DOI: 10.1111/j.1750-3841.2010.01582.x

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    The Rheology of Colloidal and Noncolloidal Food Dispersions

    Journal of Food Science

    Volume 72, Issue 2, March 2007, Pages: R11–R20, D. B. Genovese, J. E. Lozano and M. A. Rao

    Article first published online : 5 FEB 2007, DOI: 10.1111/j.1750-3841.2006.00253.x

  10. A Review of Experimental and Modeling Techniques to Determine Properties of Biopolymer-Based Nanocomposites

    Journal of Food Science

    Volume 76, Issue 1, January/February 2011, Pages: E2–E14, P. Kumar, K.P. Sandeep, S. Alavi and V.D. Truong

    Article first published online : 1 DEC 2010, DOI: 10.1111/j.1750-3841.2010.01919.x

  11. Multiobjective Optimization Approach: Thermal Food Processing

    Journal of Food Science

    Volume 74, Issue 9, November/December 2009, Pages: E471–E487, A. Abakarov, Y. Sushkov, S. Almonacid and R. Simpson

    Article first published online : 30 SEP 2009, DOI: 10.1111/j.1750-3841.2009.01348.x

  12. Fractional Differential Equations Based Modeling of Microbial Survival and Growth Curves: Model Development and Experimental Validation

    Journal of Food Science

    Volume 73, Issue 8, October 2008, Pages: E403–E414, A. Kaur, P.S. Takhar, D.M. Smith, J.E. Mann and M.M. Brashears

    Article first published online : 17 SEP 2008, DOI: 10.1111/j.1750-3841.2008.00932.x

  13. Study on Stabilizing Mechanism of Konjac Glucomannan in Tea Infusions

    Journal of Food Science

    Volume 71, Issue 9, November/December 2006, Pages: E358–E363, Jia-Shun Gong, Pei-Ying Liu and Qin-Jin Liu

    Article first published online : 3 NOV 2006, DOI: 10.1111/j.1750-3841.2006.00172.x

  14. Thermal and Rheological Properties of L-Polylactide/Polyethylene Glycol/Silicate Nanocomposites Films

    Journal of Food Science

    Volume 75, Issue 8, October 2010, Pages: N97–N108, Jasim Ahmed, Sunil K. Varshney, Rafael Auras and Sung W. Hwang

    Article first published online : 24 SEP 2010, DOI: 10.1111/j.1750-3841.2010.01809.x

  15. How Does Cooking Time Scale with Size? A Numerical Modeling Approach

    Journal of Food Science

    Volume 72, Issue 1, January/February 2007, Pages: E001–E010, S. H. Lee, A. K. Datta and M. A. Rao

    Article first published online : 24 JAN 2007, DOI: 10.1111/j.1750-3841.2006.00230.x

  16. Uncertainty in Thermal Process Calculations due to Variability in First-Order and Weibull Kinetic Parameters

    Journal of Food Science

    Volume 72, Issue 4, May 2007, Pages: E155–E167, A. Halder, A.K. Datta and S.S.R. Geedipalli

    Article first published online : 24 APR 2007, DOI: 10.1111/j.1750-3841.2007.00329.x

  17. Growth Kinetics of Listeria monocytogenes in Broth and Beef Frankfurters—Determination of Lag Phase Duration and Exponential Growth Rate under Isothermal Conditions

    Journal of Food Science

    Volume 73, Issue 5, June/July 2008, Pages: E235–E242, L. Huang

    Article first published online : 28 MAY 2008, DOI: 10.1111/j.1750-3841.2008.00785.x

  18. Impact of Particle Size Distribution on Rheological and Textural Properties of Chocolate Models with Reduced Fat Content

    Journal of Food Science

    Volume 72, Issue 9, November/December 2007, Pages: E541–E552, T-A.L. Do, J.M. Hargreaves, B. Wolf, J. Hort and J.R. Mitchell

    Article first published online : 1 NOV 2007, DOI: 10.1111/j.1750-3841.2007.00572.x

  19. Inverse Method to Estimate Kinetic Degradation Parameters of Grape Anthocyanins in Wheat Flour Under Simultaneously Changing Temperature and Moisture

    Journal of Food Science

    Volume 74, Issue 5, June/July 2009, Pages: E241–E249, K.P.K. Lai, K.D. Dolan and P.K.W. Ng

    Article first published online : 12 MAY 2009, DOI: 10.1111/j.1750-3841.2009.01171.x

  20. California Almond Shelf Life: Lipid Deterioration During Storage

    Journal of Food Science

    Volume 77, Issue 6, June 2012, Pages: C583–C593, Xiangyang Lin, Jia Wu, Rongbi Zhu, Paul Chen, Guangwei Huang, Yun Li, Nanhui Ye, Binhong Huang, Yiping Lai, Hui Zhang, Wanyu Lin, Jingjing Lin, Zhibin Wang, Hong Zhang and Roger Ruan

    Article first published online : 14 MAY 2012, DOI: 10.1111/j.1750-3841.2012.02706.x