(Q63205079)

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Influence of processing on the antioxidant properties of fruit and vegetables

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Influence of processing on the antioxidant properties of fruit and vegetables (English)

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M.C Nicoli

1

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M Anese

series ordinal

2

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M Parpinel

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3

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publication date

March 1999

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published in

Trends in Food Science and Technology

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volume

10

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issue

3

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page(s)

94-100

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cites work

Role of Different Types of Vegetables and Fruit in the Prevention of Cancer of the Colon, Rectum, and Breast

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Chain-breaking and oxygen scavenging properties of wine as affected by some technological procedures

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Antioxidant Properties of Coffee Brews in Relation to the Roasting Degree

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Loss and/or formation of antioxidants during food processing and storage

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Antioxidants/antimutagens in food

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Antioxidant Effect of Maillard Reaction Products: Application to a Butter Cookie of a Competition Kinetics Analysis

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Effect of maillard reaction volatile products on lipid oxidation

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Antioxidative action of Maillard reaction volatiles: Influence of Maillard solution browning level

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Free Radical Formation from Secondary Amines in the Maillard Reaction

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Importance of Carotenoid Structure in Radical-Scavenging Reactions

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Carotenoid scavenging of radicals

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DOI

10.1016/S0924-2244(99)00023-0

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(Q63205079)

Influence of processing on the antioxidant properties of fruit and vegetables

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