Tải bản đầy đủ (.pdf) (2 trang)

On food and cooking the science and lore of the kitchen ( PDFDrive ) 1554

Bạn đang xem bản rút gọn của tài liệu. Xem và tải ngay bản đầy đủ của tài liệu tại đây (115.06 KB, 2 trang )

fermenting
plant
materials.FEMS
MicrobiologicalRevs.46(1987):357–67.
Dewanto, V. et al. Thermal processing
enhancesthenutritionalvalueoftomatoesby
increasing total antioxidant activity.J Agric
FoodChem.50(2002):3010–14.
Dominy,N.J.,andP.W.Lucas.Importanceof
trichromic vision to primates.Nature 410
(2001):363–66.
Elson, C.E. et al. Isoprenoid-mediated
inhibition of mevalonate synthesis: Potential
application
to
cancer.Proc Society
ExperimentalBiolMedicine221(1999):294–
305.
Francis, F.J. Anthocyanins and betalains:
Composition and applications.Cereal Foods
World45(2000):208–13.
Gross,
J.Pigments in Vegetables:
Chlorophylls and Carotenoids. New York:
VanNostrandReinhold,1991.
Karlson-Stiber, C., and H. Persson. Cytotoxic
fungi: an overview.Toxicon 42 (2003): 339–


49.
Larsen, C.S. Biological changes in human


populations with agriculture.Annual Reviews
Anthropology24(1995):185–213.
Luck, G. et al. Polyphenols, astringency, and
proline-rich
proteins.Phytochemistry 37
(1994):357–71.
Muhlbauer, R.C. et al. Various selected
vegetables, fruits, mushrooms and red wine
residue inhibit bone resorption in rats.J
Nutrition133(2003):3592–97.
Santos-Buelga, C., and A. Scalbert.
Proanthocyanidinsandtannin-likecompounds
— nature, occurrence, dietary intake and
effects on nutrition and health.J Sci Food
Agric.80(2000):1094–1117.
Smith, D., and D. O’Beirne. “Jams and
preserves.”InMacrae,2612–21.
Vincent, J.E.V. Fracture properties of plants.
Advances in Botanical Research 17 (1990):
235–87.
Vinson,J.A.etal.Phenolantioxidantquantity



×