4.7 Article

The water insoluble fraction from red cabbage and black currant pomace reduces the formation of acrylamide, 5-hydroxymethylfurfural and reactive aldehydes in fried potato-based crisps

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Chemistry, Applied

Insoluble dietary fibre scavenges reactive carbonyl species under simulated physiological conditions: The key role of fibre-bound polyphenols

Hao Zhang et al.

Summary: This study demonstrated that polyphenols bound to insoluble dietary fiber can scavenge reactive carbonyl species, highlighting the physiological relevance of BP-IDF in limiting carbonyl stress along the gastrointestinal tract.

FOOD CHEMISTRY (2021)

Article Agriculture, Multidisciplinary

Compositional Diversity among Blackcurrant (Ribes nigrum) Cultivars Originating from European Countries

Ye Tian et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)

Review Agriculture, Multidisciplinary

Acrylamide in food: Progress in and prospects for genetic and agronomic solutions

Sarah Raffan et al.

ANNALS OF APPLIED BIOLOGY (2019)

Review Food Science & Technology

Non-covalent dietary fiber - Polyphenol interactions and their influence on polyphenol bioaccessibility

Lidija Jakobek et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

Article Chemistry, Applied

Impact of rapeseed press-cake on Maillard reaction in a cookie model system

Antonio Dario Troise et al.

FOOD CHEMISTRY (2018)

Article Agriculture, Multidisciplinary

Epicatechin Adducting with 5-Hydroxymethylfurfural as an Inhibitory Mechanism against Acrylamide Formation in Maillard Reactions

Yajing Qi et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)

Review Food Science & Technology

Modeling food matrix effects on chemical reactivity: Challenges and perspectives

Edoardo Capuano et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)

Review Food Science & Technology

Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods

Manuel Gomez et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)

Review Food Science & Technology

Complexity and health functionality of plant cell wall fibers from fruits and vegetables

A. Padayachee et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)

Article Agriculture, Multidisciplinary

Reactivity of Free Malondialdehyde during In Vitro Simulated Gastrointestinal Digestion

Angelique Vandemoortele et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)

Article Agriculture, Multidisciplinary

Toxicologically Relevant Aldehydes Produced during the Frying Process Are Trapped by Food Phenolics

Rosario Zamora et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)

Review Food Science & Technology

The triple defensive barrier of phenolic compounds against the lipid oxidation-induced damage in food products

Rosario Zamora et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)

Article Agriculture, Multidisciplinary

Interaction of Flavanols with Amino Acids: Postoxidative Reactivity of the B-Ring of Catechin with Glycine

Paula Vanessa Guerra et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)

Article Food Science & Technology

Acrylamide formation and colour development in low-fat baked potato products as influenced by baking conditions and oil type

Kali Kotsiou et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2013)

Article Food Science & Technology

Red cabbage anthocyanins: Profile, isolation, identification, and antioxidant activity

Wieslaw Wiczkowski et al.

FOOD RESEARCH INTERNATIONAL (2013)

Article Agriculture, Multidisciplinary

Soluble Antioxidant Compounds Regenerate the Antioxidants Bound to Insoluble Parts of Foods

Ecem Evrim Celik et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)

Review Biochemistry & Molecular Biology

The health benefits of blackcurrants

Ashwin Gopalan et al.

FOOD & FUNCTION (2012)

Article Agriculture, Multidisciplinary

Identification of Flavonoid and Phenolic Antioxidants in Black Currants, Blueberries, Raspberries, Red Currants, and Cranberries

Gina Borges et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)

Review Food Science & Technology

Toxic oxygenated α,β-unsaturated aldehydes and their study in foods:: A review

Maria D. Guillen et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2008)

Article Food Science & Technology

Direct measurement of the total antioxidant capacity of cereal products

Arda Serpen et al.

JOURNAL OF CEREAL SCIENCE (2008)

Review Food Science & Technology

Acrolein: Sources, metabolism, and biomolecular interactions relevant to human health and disease

Jan F. Stevens et al.

MOLECULAR NUTRITION & FOOD RESEARCH (2008)

Article Agriculture, Multidisciplinary

Structure-reactivity relationships of flavan-3-ols on product generation in aqueous glucose/glycine model systems

Yuko Noda et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)