Effect of storage temperatures, packaging materials and storage periods on antioxidant activity and non-enzymatic browning of antioxidant treated walnut kernels-Reference-Cited by-同舟云学术

Effect of storage temperatures, packaging materials and storage periods on antioxidant activity and non-enzymatic browning of antioxidant treated walnut kernels

Published:2020-04-08 Issue:10 Volume:57 Page:3556-3563
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Ahad Tehmeena,Gull Amir,Nissar Jasia,Masoodi Lubna,Rather A. H.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-020-04387-5.pdf

Reference29 articles.

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3. Blomhoff R, Carlsen MH, Anderson LF, Jacobs DR (2006) Health benefits of nuts: potential role of anti-oxidants. Br J Nutr 2:552–560

4. Carvalho M, Ferreira PJ, Mendes VS, Silva R, Pereira JA, Jeronimo C (2010) Human cancer cell antiproliferative and antioxidant activities of Juglans regia L. Food Chem Toxicol 48(1):441–447

5. Chandrasekara A, Shahidi F (2012) Bioaccessibility and antioxidant potential of millet grain phenolics as affected by simulated in vitro digestion and microbial fermentation. J Fun Foods 4(1):226–230

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