14 research outputs found
Comparison of in vitro anti-lipase and antioxidant activities, and composition of commercial chokeberry juices
Effect of micro wet milling process on particle sizes, antioxidants, organic acids, and specific phenolic compounds of whole sea buckthorn ( Hippophae rhamnoides
Carotenoids: Actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans
Carotenoids are one of the major food micronutrients in human diets and the overall objective of this review is to re-examine the role of carotenoids in human nutrition. We have emphasized the attention on the following carotenoids present in food and human tissues: 尾-carotene, 尾-cryptoxanthin, -carotene, lycopene, lutein and zeaxanthin; we have reported the major food sources and dietary intake of these compounds. We have tried to summarize positive and negative effects of food processing, storage, cooking on carotenoid content and carotenoid bioavailability. In particular, we have evidenced the possibility to improve carotenoids bioavailability in accordance with changes and variations of technology procedures
Nitrat, Nitrit, Nitrosamine in Lebensmitteln. Statusbericht 1995
Existing legal regulations in Germany guarantee the observance of the maximum mean daily nitrate and nitrite intake as proposed by the WHO. From a technological point of view, the nitrate and nitrite content of most of the meat products can be further reduced without impairing the preserving action of these food additives. On account of the high nitrate level in some kinds of vegetables, human nitrate intake can be reduced in a most efficient way by nitrate reducing measures during vegetable production and processing. Attention has to be paid on the occurrence and behaviour of amino-groups containing compounds as potential precursors of N-nitrosamines. Such precursors are especially formed by fermentation reaction. There exists still a lack of knowledge concerning the formation of nitrosamines during simultaneous processing of nitrate-rich foodstuffs (e.g. vegetables) and amine-rich foodstuffs (e.g. cheese, fish) both in housholds and during the industrial preparation of ready-to-serve meals. (WEN)Available from TIB Hannover: RN 2898(1995,01) / FIZ - Fachinformationszzentrum Karlsruhe / TIB - Technische InformationsbibliothekSIGLEDEGerman