Effect of thermal treatment and addition of olive oil on the antioxidant properties of tamarillo puree
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05687-2.pdf
Reference27 articles.
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2. Acosta-Quezada PG, Raigón MD, Riofrío-Cuenca T et al (2015) Diversity for chemical composition in a collection of different varietal types of tree tomato (Solanum betaceum Cav.), an Andean exotic fruit. Food Chem 169:327–335. https://doi.org/10.1016/j.foodchem.2014.07.152
3. Adefegha SA, Oboh G (2011) Cooking enhances the antioxidant properties of some tropical green leafy vegetables. Afr J Biotechnol. https://doi.org/10.5897/AJB09.761
4. Charles-Rodríguez AV, Nevárez-Moorillón GV, Zhang QH, Ortega-Rivas E (2007) Comparison of thermal processing and pulsed electric fields treatment in pasteurization of apple juice. Food Bioprod Process. https://doi.org/10.1205/fbp06045
5. Choi Y, Lee SM, Chun J et al (2006) Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom. Food Chem. https://doi.org/10.1016/j.foodchem.2005.08.004
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