4.5 Article

Degradation kinetics of bioactive components, antioxidant activity, colour and textural properties of selected vegetables during blanching

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Degradation Kinetics of Bioactive Compounds and Antioxidant Activity of Pomegranate Arils during the Drying Process

Mehmet Baslar et al.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2014)

Article Food Science & Technology

THERMAL DEGRADATION KINETICS OF BIOACTIVE COMPOUNDS AND VISUAL COLOR IN RASPBERRY PULP

M. Abdullah Summen et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2014)

Article Food Science & Technology

Degradation Kinetics of Anthocyanin of Traditional and Low-Sugar Blackberry Jam

Silvia Cristina Sobottka Rolim de Moura et al.

FOOD AND BIOPROCESS TECHNOLOGY (2012)

Article Food Science & Technology

Stability and Degradation Kinetics of Bioactive Compounds and Colour in Strawberry Jam during Storage

Ankit Patras et al.

FOOD AND BIOPROCESS TECHNOLOGY (2011)

Article Food Science & Technology

Ozone-induced changes of antioxidant capacity of fresh-cut tropical fruits

Mohammad Alothman et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2010)

Article Engineering, Chemical

Carrot (Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching

E. M. Goncalves et al.

JOURNAL OF FOOD ENGINEERING (2010)

Article Food Science & Technology

Degradation of carotenoids in orange juice during microwave heating

A. Fratianni et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2010)

Article Food Science & Technology

Changes in bioactive compounds and antioxidant activity during homogenization and thermal processing of tomato puree

Dario Perez-Conesa et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2009)

Article Food Science & Technology

Influence of Cooking Methods on Antioxidant Activity of Vegetables

A. M. Jimenez-Monreal et al.

JOURNAL OF FOOD SCIENCE (2009)

Article Chemistry, Applied

Effect of cooking on the antioxidant properties of coloured peppers

Ai Mey Chuah et al.

FOOD CHEMISTRY (2008)

Article Chemistry, Applied

Effects of three conventional cooking methods on vitamin C, tannin, myo-inositol phosphates contents in selected Thai vegetables

Weenanan Somsub et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2008)

Article Food Science & Technology

Ascorbic acid degradation kinetics in tomatoes at different drying conditions

P. H. M. Marfil et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2008)

Review Food Science & Technology

Natural antioxidants and antioxidant capacity of Brassica vegetables: A review

Anna Podsedek

LWT-FOOD SCIENCE AND TECHNOLOGY (2007)

Article Chemistry, Applied

Antioxidant activity in some red sweet pepper cultivars

N. Deepa et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2006)

Article Engineering, Chemical

A study on degradation kinetics of riboflavin in spinach (Spinacea oleracea L.)

P Nisha et al.

JOURNAL OF FOOD ENGINEERING (2005)

Article Chemistry, Applied

Tea and herbal infusions: Their antioxidant activity and phenolic profile

AK Atoui et al.

FOOD CHEMISTRY (2005)

Article Chemistry, Applied

Total antioxidant activity and phenolic content in selected vegetables

A Ismail et al.

FOOD CHEMISTRY (2004)

Article Chemistry, Applied

Investigation of the antioxidant properties of tomatoes after processing

E Sahlin et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2004)

Article Agriculture, Multidisciplinary

Alterations of vitamin C, total phenolics, and antioxidant capacity as affected by processing tomatoes to different products

S Gahler et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)

Article Chemistry, Applied

Phenolic compounds and total antioxidant potential of commercial wines

RC Minussi et al.

FOOD CHEMISTRY (2003)

Article Agriculture, Multidisciplinary

Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways

R Puuponen-Pimia et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2003)

Article Chemistry, Analytical

Anti- and pro-oxidant activity of water soluble compounds in Cichorium intybus var. silvestre (Treviso red chicory)

A Papetti et al.

JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS (2002)

Article Food Science & Technology

Color and texture change kinetics in ripening bananas

CR Chen et al.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2002)

Article Engineering, Chemical

Kinetics of colour change of kiwifruits during hot air and microwave drying

M Maskan

JOURNAL OF FOOD ENGINEERING (2001)

Article Food Science & Technology

Thermal degradation kinetics of thiamine in periwinkle based formulated low acidity foods

CC Ariahu et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2000)

Article Food Science & Technology

Review of non-enzymatic browning and antioxidant capacity in processed foods

L Manzocco et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2000)