Figures index

From

Bioactive Compounds and Antioxidant Potential of Food Industry By-products in Egypt

Yousif Elhassaneen, Safaa El-Waseef, Naglaa Fathy, Sarah Sayed Ahmed

American Journal of Food and Nutrition. 2016, 4(1), 1-7 doi:10.12691/ajfn-4-1-1
  • Figure 1. Activity of food by-products added to meat balls processed samples assayed by the β-carotene bleaching method (α–tocopherol at 50 mg/L concentration was used as a reference)
  • Figure 2. Correlation between total phenolics content detected and antioxidant activity of tested by-products: (a) PPP, (b) CLP, (c) ROSP, and (d) MPP
  • Figure 3. Correlation between total carotenoids content detected and antioxidant activity of tested by-products: (a) PPP, (b) CLP, (c) ROSP, and (d) MPP