Influence of processing on the antioxidant properties of fruit and vegetables
- 1 March 1999
- journal article
- review article
- Published by Elsevier in Trends in Food Science & Technology
- Vol. 10 (3), 94-100
- https://doi.org/10.1016/s0924-2244(99)00023-0
Abstract
No abstract availableKeywords
This publication has 32 references indexed in Scilit:
- Kinetics for Isobaric−Isothermal Degradation ofl-Ascorbic AcidJournal of Agricultural and Food Chemistry, 1998
- Free Radical Formation from Secondary Amines in the Maillard ReactionJournal of Agricultural and Food Chemistry, 1997
- Evaluation of the Total Antioxidant Activity as a Marker of the Deterioration of Apple Juice on StorageJournal of Agricultural and Food Chemistry, 1995
- Free radicals and antioxidants in food andin vivo:What they do and how they workCritical Reviews in Food Science and Nutrition, 1995
- Carotenoid scavenging of radicalsZeitschrift für Lebensmittel-Untersuchung und Forschung, 1993
- Antioxidants/antimutagens in foodCritical Reviews in Food Science and Nutrition, 1990
- RATES OF ASCORBIC ACID DEGRADATION DURING THERMAL PROCESSING OF CANNED PEASJournal of Food Science, 1980
- EVALUATION OF SOME NATURAL AND SYNTHETIC PHENOLIC ANTIOXIDANTS IN LINOLEIC ACID MONOLAYERS ON SILICAJournal of Food Science, 1977
- Stability of Lycopene inside and outside the Flesh Cell, in Tomato JuiceNIPPON SHOKUHIN KOGYO GAKKAISHI, 1971
- Cis‐trans isomerisation of lycopene and colour stability of foam—mat dried tomato powder during storageJournal of the Science of Food and Agriculture, 1970