Effect of various food processing techniques on the retention of loquat phenolics and their antioxidant capacity during in vitro digestion
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11694-023-02179-x.pdf
Reference55 articles.
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2. M. Alminger, A.M. Aura, T. Bohn, C. Dufour, S.N. El, A. Gomes, S. Karakaya, M.C. Martínez-Cuesta, G.J. Mcdougall, T. Requena, C.N. Santos, In vitro models for studying secondary plant metabolite digestion and bioaccessibility. Compr. Rev. Food Sci. Food Saf. 13(4), 413–436 (2014). https://doi.org/10.1111/1541-4337.12081
3. R. Apak, K. Güçlü, M. Özyürek, S.E. Karademir, Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. J. Agric. Food Chem. 52(26), 7970–7981 (2004). https://doi.org/10.1021/jf048741x
4. R. Apak, M. Özyürek, K. Güçlü, E. Çapanoğlu, Antioxidant activity/capacity measurement. 1. classification, physicochemical principles, mechanisms, and electron transfer (ET)-based assays. J. Agric. Food Chem. 64(5), 997–1027 (2016). https://doi.org/10.1021/acs.jafc.5b04739
5. F.J. Barba, C. Cortés, M.J. Esteve, A. Frígola, Study of antioxidant capacity and quality parameters in an orange juice–milk beverage after high-pressure processing treatment. Food Bioprocess Technol. 5(6), 2222–2232 (2012). https://doi.org/10.1007/s11947-011-0570-2
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