Effects of processing and storage on antioxidant efficacy in foods - Oxidation in Foods and Beverages and Antioxidant Applications - page 389

`Effects of antioxidants on the chemical and sensorial stability of minced jack
mackerel in frozen storage', J Aquatic Food Prod Technol, 15, 95±106.
MANZOCCO L, ANESE M and NICOLI M C (1998), `Antioxidant properties of tea extracts as
affected by processing', Lebensm-Wissensch-Technol, 31, 694±698.
MANZOCCO L, CALLIGARIS S, MASTROCOLA D, NICOLI M C and LERICI C R (2001), `Review of
nonenzymatic browning and antioxidant capacity in processed foods', Trends Food
Sci Technol, 11, 340±346.
M Â KOV Â K (2001), `The regulation of antioxidants in food', in Antioxidants in Food, J
Pokorn , N Yanishlieva and M Gordon, eds, Woodhead Publishing Ltd.,
Cambridge, 267±284.
MILLER K B, HURT W J, PAYNE M J, STUART D A, APGAR J, SWEIGART D S and OU B (2008),
`Impact of alkalization on the antioxidant and flavonoid content of commercial
cocoa powder', J Agric Food Chem, 56, 8527±8533.
MIN Z, HAIXIA C L, HINLEI Y, YING P and YING W (2010), `Antioxidant properties of tartary
buckwheat extracts as affected by different thermal processing methods', Food Sci
Technol, 43, 181±185.
MULLEN W, STEWART A J, LEEN M E J, GARDNER P, DUTTLICE G G and CROZIER A (2002),
`Effect of freezing and storage on the phenolics, ellagitannins, flavonoids and
antioxidant capacity in red raspberries', J Agric Food Chem, 50, 5197±5201.
MYUNG-MIN O and RAJASHEKAR C B (2009), `Antioxidant content of edible sprouts: effect
of environmental shocks', J Sci Food Agric, 89, 2221±2227.
NAM K C, MIN B R, PARK K S, LEE S C and AHN D U (2003), `Effect of ascorbic acid and
antioxidants on the lipid oxidation and volatiles of irradiated ground beef', J Food
Sci, 68, 1680±1685.
NANQUN Z, SHENG-MIN S, TZOU-CHI H, NAISHENG B, CHANG S Y and CHI-TANG H (2000),
`Antioxidant chemistry of green tea catechins: oxidation products of (-)-
epigallocatechin gallate and (-)-epigallocatechin with peroxidase', J Food Lipids,
7, 275±282.
NERIN C, TOVAR L, DJENANE D, CAMO J, SALAFRANCA J and BELTRAN J A (2006), `Stabiliza-
tion of meat by a new packaging containing natural antioxidants', J Agric Food
Chem, 54, 7840±7846.
OMWAMBA M and QUIHUI H (2009), `Antioxidant capacity and antioxidative compounds in
barley (Hordeum vulgare L) grain optimized using response surface methodology
in hot air roasting', Eur Food Res Technol, 229, 907±914.
PAGANI M A and BALTANAS M A (2010), `Production of natural antioxidants from vegetable
oil deodorizer distillates', Bioresource Technol, 101, 1369±1376.
PIGA A, AGABBIO M, GAMBELLA F and NICOLI M C (2002), `Retention of antioxidant activity
in minimally processed mandarin and satsuma fruits', Lebensm-Wissensch-
Technol, 35, 344±347.
PI-JEN T and CHEN-HUI S (2006), `Significance of phenol-protein interactions in modifying
the antioxidant capacity of peas', J Agric Food Chem, 54, 8491±8494.
PODSEDEK A, SOSNOWSKA D, REDZYNIA M and KOZI Â èKOWICZ M (2008), `Effect of domestic
cooking on the red cabbage hydrophilic antioxidants', Int J Food Sci Technol, 43,
1770±1777.
POKORN Â J (2002), `Phospholipids', in Chemical and Functional Properties of Food
Lipids, Z E Sikorski and A Koøakowska, eds, CRC Press, Boca Raton, FL, 79±92.
POKORN Â J (2006), `Impact of food processing on antioxidant plant phenols', in Natural
Antioxidant Phenols, D Boskou, I R Gerothanassis and P Kefalas, eds, Research
Sign Post, Trivandrume, India, 175±193.