Hop green sprouts preservation and valorisation as semi-finished and finished products: impact of different treatments on microstructural, physical and chemical traits-Reference-Cited by-同舟云学术

Hop green sprouts preservation and valorisation as semi-finished and finished products: impact of different treatments on microstructural, physical and chemical traits

Published:2022-01-04 Issue:5 Volume:248 Page:1203-1215
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Rodolfi Margherita,Rinaldi Massimiliano^ORCID,Caligiani Augusta,Paciulli Maria,Lolli Veronica,Chiancone Benedetta,Ganino Tommaso

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s00217-021-03956-y.pdf

Reference41 articles.

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2. Sánchez-Mata MC, Matallana-González MC, Morales P (2016) The contribution of wild plants to dietary intakes of micronutrients (I): Vitamins. In: Sánchez-Mata MC, Tardío J (eds) Mediterranean wild edible plants. Ethnobotany and food composition tables. Springer, New York, pp 111–140. https://doi.org/10.1007/978-1-4939-3329-7_6

3. Maietti A, Brighenti V, Bonetti G, Tedeschi P, Prencipe FP, Benvenuti S, Brandolini V, Pellati F (2017) Metabolite profiling of flavonols and in vitro antioxidant activity of young shoots of wild Humulus lupulus L. (hop). J Pharm Biomed. https://doi.org/10.1016/j.jpba.2017.04.043

4. Morales P, Carvalho AM, Sánchez-Mata MC, Cámara M, Molina M, Ferreira ICFR (2012) Tocopherol composition and antioxidant activity of Spanish wild vegetables. Genet Resour Crop Ev. https://doi.org/10.1007/s10722-011-9726-1

5. Morales P, Ferreira IC, Carvalho AM, Sánchez-Mata MDC, Cámara M, Tardío J (2012) Fatty acids profiles of some Spanish wild vegetables. Food Sci Technol Int. https://doi.org/10.1177/1082013211427798

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