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Miscellany

Effect of heat treatment on total phenolic and anthocyanin contents as well as antioxidant activity of the extract from Aspergillus awamori-fermented black soybeans, a healthy food ingredient

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Pages 627-636 | Received 21 Jan 2008, Accepted 15 Feb 2008, Published online: 10 Oct 2009

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Benjamin W. Redan, Joe A. Vinson & Michael G. Coco$suffix/text()$suffix/text(). (2013) Effect of thermal processing on free and total phenolics in nine varieties of common beans. International Journal of Food Sciences and Nutrition 64:2, pages 243-247.
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CANAN ECE TAMER. (2012) A RESEARCH ON RASPBERRY AND BLACKBERRY MARMALADES PRODUCED FROM DIFFERENT CULTIVARS. Journal of Food Processing and Preservation 36:1, pages 74-80.
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Ae Ji Jeon, Tae-Gyu Lim, Sung Keun Jung, Eun Jung Lee, Myeong Hun Yeom, Jun Seong Park, Myoung-Gun Choung, Hyong Joo Lee, Yoongho Lim & Ki Won Lee. (2011) Black soybean (Glycine max cv. Heugmi) seed coat extract suppresses TPA or UVB-induced COX-2 expression by blocking mitogen activated protein kinases pathway in mouse skin epithelial cells. Food Science and Biotechnology 20:6, pages 1735-1741.
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Rodrigo N. Cavalcanti, Diego T. Santos & Maria Angela A. Meireles. (2011) Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview. Food Research International 44:2, pages 499-509.
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