The hydrophilic antioxidant capacity assay was also utilized to compare antioxidant capacity in common teas, wines and juices. Different processing methods of foods, coffees with different roasting levels and different nutritional supplements were investigated for their effects on antioxidant capacity as well.grinder (Cuisinart, Model DCG-20) and further dissolved in 8oz water to imitate the intake instructions. ... 50 g of each sample were weighed and homogenized with 250ml deionized water in a rotating blade mixer (Waring) for 1 minute in a coldanbsp;...
|Title||:||Development, Validation and Applications of a Biological Antioxidant Capacity Assay Using SodA::gfp as a Living Sensor|
|Author||:||Wendy A. Lea|
|Publisher||:||ProQuest - 2007|