Antioxidant capacity

New Assay Can Improve Health Appeal of Antioxidant-based Products

January 22, 2016

The UNC Chapel Hill Nutrition Research Institute at the NC Research Campus developed a new and more reliable method to measure antioxidant capacity. The assay is available to companies investing in antioxidants to improve the health appeal of their products.    The global market for natural antioxidants is a multi-million dollar industry today, but by […]

Effects of microfluidization on antioxidant properties of wheat bran.

August 22, 2013

Effects of microfluidization on antioxidant properties of wheat bran. Journal of Cereal Science. August 22, 2013. Tao Wang, Julia Raddatz, Guibing Chen. Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, NC Research Campus; College of Food Science and Engineering, Dalian Ocean University. Abstract Phenolic compounds present in native wheat bran are majorly […]