Evaluation of the effects of thermal treatments on color, polyphenol stability, enzyme activities and antioxidant capacities of innovative pasty celeriac (Apium graveolens L. var. rapaceum (Mill.) DC.) products

Author:

Kaiser Andrea,Hartmann Katja I.,Kammerer Dietmar R.,Carle Reinhold

Publisher

Springer Science and Business Media LLC

Subject

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

Reference38 articles.

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2. Raghavan S (2007) A to Z spices. Celery. In: Raghavan S (ed) Handbook of spices, seasonings, and flavorings, 2nd edn. CRC Press, Boca Raton

3. Schweiggert U, Carle R, Schieber A (2007) Conventional and alternative processes for spice production—A review. Trends Food Sci Technol 18:260–268

4. Tomás-Barberán FA, Espín JC (2001) Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables. J Sci Food Agric 81:853–876

5. Vámos-Vigyázó L (1981) Polyphenol oxidase and peroxidase in fruits and vegetables. Crit Rev Food Sci Nutr 15:49–127

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