Oak acorn, polyphenols and antioxidant activity in functional food

Author:

Rakić S.,Povrenović D.,Tešević V.,Simić M.,Maletić R.

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Antimicrobial and antioxidative enrichment of oak (Quercus robur) bark by rotation planar extraction using extrachrom;Andrenšek;International Journal of Food Microbiology,2004

2. Changes in low molecular weight phenolic compounds in Spanish, French and American oak woods during natural seasoning and toasting;Cadahia;Journal of Agricultural and Food Chemistry,2001

3. Antioxidant activity of betalains from plants of the Amaranthaceae;Cai;Journal of Agricultural and Food Chemistry,2003

4. Phenolic compounds and fatty acids from acorns (Quercus spp.), the main dietary constituent of free-ranged iberian pigs;Cantos;Journal of Agricultural and Food Chemistry,2003

5. Chiou, J. W. (1989). The antioxidant activity and the chemical structure of selected components acorns and their potential use as inhibitors of milk oxidation. A Dissertation of Cornell University, USA.

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