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International Journal of Food Sciences and Nutrition Volume 60, 2009 - Issue sup7: Nutrition surveys & composition of food
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Kiwifruit-based polyphenols and related antioxidants for functional foods: kiwifruit extract-enhanced gluten-free bread

Dongxiao Sun-Waterhouse The New Zealand Institure for Plant and Food Research Limited, Auckland, New ZealandCorrespondence[email protected]
,
Juan Chen Food Science Program, The University of Auckland, Auckland, New Zealand
,
Cheryll Chuah Food Science Program, The University of Auckland, Auckland, New Zealand
,
Reginald Wibisono The New Zealand Institure for Plant and Food Research Limited, Auckland, New Zealand
,
Laurence D. Melton Food Science Program, The University of Auckland, Auckland, New Zealand
,
William Laing The New Zealand Institure for Plant and Food Research Limited, Auckland, New Zealand
,
Lynnette R Ferguson Discipline of Nutrition, The University of Auckland, Auckland, New Zealand
&
Margot A Skinner The New Zealand Institure for Plant and Food Research Limited, Auckland, New Zealand
 show all
Pages 251-264 | Published online: 21 Sep 2009

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Lynnette R. Ferguson. (2020) Inflammatory bowel disease: why this provides a useful example of the evolving science of nutrigenomics. Journal of the Royal Society of New Zealand 50:2, pages 299-315.
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B. Varastegani, W. Zzaman, K. V. Harivaindaran, T. A. Yang, W.N.W. Abdullah, L.K. Lee & A M. Easa. (2017) Effect of carrier agents on chemical properties and sensory evaluation of spray-dried Nigella sativa. CyTA - Journal of Food 15:3, pages 448-456.
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Abbe Maleyki M. Jalil, Christine A. Edwards, Emilie Combet, Muhammad Ibrahim & Ada L. Garcia. (2015) Combined effects of added beta glucan and black tea in breads on starch functionality. International Journal of Food Sciences and Nutrition 66:2, pages 159-165.
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Dolly Satpal, Jaspreet Kaur, Vishesh Bhadariya & Kartik Sharma. (2021) Actinidia deliciosa (Kiwi fruit): A comprehensive review on the nutritional composition, health benefits, traditional utilization, and commercialization . Journal of Food Processing and Preservation 45:6.
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Fozia Hameed, Sajad Ahmad Sofi, Khalid Muzaffar, Neeraj Gupta & Darakshaan Majid. 2021. Gluten-free Bread Technology. Gluten-free Bread Technology 183 197 .
Nourah A. Al Zahrani, Reda M. El-Shishtawy, Mahmoud M. Elaasser & Abdullah M. Asiri. (2020) Synthesis of Novel Chalcone-Based Phenothiazine Derivatives as Antioxidant and Anticancer Agents. Molecules 25:19, pages 4566.
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A. E. Kovaleva, E. A. Pyanikova & E. D. Tkacheva. (2020) Improving the recipe and technology of wheat bread with apple pomace. Proceedings of the Voronezh State University of Engineering Technologies 82:2, pages 61-66.
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Hong Peng, Bin Li & Jing Tian. (2019) Impact of Punicalagin on the Physicochemical and Structural Properties of Wheat Flour Dough. Foods 8:12, pages 606.
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Abbe Mhd Jalil, Emilie Combet, Christine Edwards & Ada Garcia. (2019) Effect of β-Glucan and Black Tea in a Functional Bread on Short Chain Fatty Acid Production by the Gut Microbiota in a Gut Digestion/Fermentation Model. International Journal of Environmental Research and Public Health 16:2, pages 227.
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Nandini Ghosh, Amitava Das & Chandan K. Sen. 2019. Nutraceutical and Functional Food Regulations in the United States and around the World. Nutraceutical and Functional Food Regulations in the United States and around the World 13 35 .
Anna Maria Salzano, Anatoly Sobolev, Virginia Carbone, Milena Petriccione, Giovanni Renzone, Donatella Capitani, Monica Vitale, Paola Minasi, Maria Silvia Pasquariello, Gianfranco Novi, Nicola Zambrano, Marco Scortichini, Luisa Mannina & Andrea Scaloni. (2018) A proteometabolomic study of Actinidia deliciosa fruit development. Journal of Proteomics 172, pages 11-24.
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Laura G. Gómez-Mascaraque, Sushil Dhital, Amparo López-Rubio & Michael J. Gidley. (2017) Dietary polyphenols bind to potato cells and cellular components. Journal of Functional Foods 37, pages 283-292.
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Dongxiao Sun-Waterhouse, Geoffrey I.N. Waterhouse, Lijun You, Jianan Zhang, Yang Liu, Lukai Ma, Jie Gao & Yi Dong. (2016) Transforming insect biomass into consumer wellness foods: A review. Food Research International 89, pages 129-151.
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Ji-Hee Kim, Dong Ahn, Jong Eun & Sun Moon. (2016) Antioxidant Effect of Extracts from the Coffee Residue in Raw and Cooked Meat. Antioxidants 5:3, pages 21.
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Vanessa D. Capriles, Fernanda G. dos Santos & José Alfredo G. Arêas. (2016) Gluten-free breadmaking: Improving nutritional and bioactive compounds. Journal of Cereal Science 67, pages 83-91.
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D. Pasrija, P.N. Ezhilarasi, D. Indrani & C. Anandharamakrishnan. (2015) Microencapsulation of green tea polyphenols and its effect on incorporated bread quality. LWT - Food Science and Technology 64:1, pages 289-296.
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Dongxiao Sun-Waterhouse & Geoffrey I. N. Waterhouse. (2014) Spray-Drying of Green or Gold Kiwifruit Juice–Milk Mixtures; Novel Formulations and Processes to Retain Natural Fruit Colour and Antioxidants. Food and Bioprocess Technology 8:1, pages 191-207.
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Amitava Das & Chandan K. Sen. 2014. Nutraceutical and Functional Food Regulations in the United States and Around the World. Nutraceutical and Functional Food Regulations in the United States and Around the World 13 39 .
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Dongxiao Sun‐Waterhouse. 2013. Bioactives in Fruit. Bioactives in Fruit 467 507 .
D. Sun-Waterhouse, L. Edmonds, S.S. Wadhwa & R. Wibisono. (2013) Producing ice cream using a substantial amount of juice from kiwifruit with green, gold or red flesh. Food Research International 50:2, pages 647-656.
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A.S. Sivam, D. Sun-Waterhouse, C.O. Perera & G.I.N. Waterhouse. (2013) Application of FT-IR and Raman spectroscopy for the study of biopolymers in breads fortified with fibre and polyphenols. Food Research International 50:2, pages 574-585.
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Dongxiao Sun-Waterhouse & Sandhya S. Wadhwa. (2012) Industry-Relevant Approaches for Minimising the Bitterness of Bioactive Compounds in Functional Foods: A Review. Food and Bioprocess Technology 6:3, pages 607-627.
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Juliet Ansell, Shanthi Parkar, Gunaranjan Paturi, Douglas Rosendale & Paul Blatchford. 2013. Nutritional Benefits of Kiwifruit. Nutritional Benefits of Kiwifruit 205 217 .
S. Hap & N.A. Gutierrez. (2012) Functional properties of some New Zealand fruit extracts towards selected probiotic and pathogenic bacteria. Beneficial Microbes 3:4, pages 309-318.
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Yong Seo Park, Kyung-Sik Ham, Seong-Gook Kang, Yang-Kyun Park, Jacek Namiesnik, Hanna Leontowicz, Maria Leontowicz, Aviva Ezra, Simon Trakhtenberg & Shela Gorinstein. (2012) Organic and Conventional Kiwifruit, Myths versus Reality: Antioxidant, Antiproliferative, and Health Effects. Journal of Agricultural and Food Chemistry 60:28, pages 6984-6993.
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Devin Rose. 2012. Specialty Foods. Specialty Foods 67 74 .
Keith Singletary. (2012) Kiwifruit. Nutrition Today 47:3, pages 133-147.
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A.S. Sivam, D. Sun-Waterhouse, C.O. Perera & G.I.N. Waterhouse. (2012) Exploring the interactions between blackcurrant polyphenols, pectin and wheat biopolymers in model breads; a FTIR and HPLC investigation. Food Chemistry 131:3, pages 802-810.
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Lim T. K.T. K. Lim. 2012. Edible Medicinal and Non-Medicinal Plants. Edible Medicinal and Non-Medicinal Plants 20 29 .
D. Sun-Waterhouse, A.S. Sivam, J. Cooney, J. Zhou, C.O. Perera & G.I.N. Waterhouse. (2011) Effects of added fruit polyphenols and pectin on the properties of finished breads revealed by HPLC/LC-MS and Size-Exclusion HPLC. Food Research International 44:9, pages 3047-3056.
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Dongxiao Sun-Waterhouse. (2011) The development of fruit-based functional foods targeting the health and wellness market: a review. International Journal of Food Science & Technology 46:5, pages 899-920.
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Anusooya S. Sivam, Dongxiao Sun-Waterhouse, Geoffrey I.N. Waterhouse, SiewYoung Quek & Conrad O. Perera. (2011) Physicochemical Properties of Bread Dough and Finished Bread with Added Pectin Fiber and Phenolic Antioxidants. Journal of Food Science 76:3, pages H97-H107.
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Anusooya S. Sivam, Dongxiao Sun-Waterhouse, SiewYoung Quek & Conrad O. Perera. (2010) Properties of Bread Dough with Added Fiber Polysaccharides and Phenolic Antioxidants: A Review. Journal of Food Science 75:8, pages R163-R174.
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