Food research international

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  Año 2000, Vol. 33, Número 6

  • Phenolics and antioxidants special issue

    A. G. Marangoni

    pág. 407

    

  • Tea, Kombucha, and health: a review

    E. Farnworth, C. Dufresne

    págs. 409-421

    

  • Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification

    J. Wollgast

    págs. 423-447

    

  • Polyphenols in chocolate: is there a contribution to human health?

    J. Wollgast

    págs. 449-459

    

  • Wine phenolics: contribution to dietary intake and bioavailability

    P. L. Teissedre

    págs. 461-467

    

  • Wine by-products with health benefits

    A. J. Shrikhande

    págs. 469-474

    

  • Biophenolic components of olives

    A. Bianco, N. Uccella

    págs. 475-485

    

  • Effects of alkaline and heat treatment on antioxidative activity and total phenolics of extracts from Hsian-tsao (Mesona procumbens Hemsl.)

    C. Y. Hung, G. C. Yen

    págs. 487-492

    

  • Evaluation of the antioxidant activity and partial characterisation of extracts from browned yam flour diet

    Ebenezer O. Farombi

    págs. 493-499

    

  • Use of natural antioxidants in refined palm olein during repeated deep-fat frying

    I. Jaswir, Y. B. Che Man

    págs. 501-508

    

  • Comparison of the antioxidative and cytotoxic properties of glucose-lysine and fructose-lysine Maillard reaction products

    H. Jing, D. D. Kitts

    págs. 509-516

    

  • Content of flavonols and selected phenolic acids in strawberries and Vaccinium species: influence of cultivar, cultivation site and technique

    A. R. Torronen

    págs. 517-524