Assessment of the stability of compounds belonging to neglected phenolic classes and flavonoid sub-classes using reaction kinetic modeling-Reference-Cited by-同舟云学术

Assessment of the stability of compounds belonging to neglected phenolic classes and flavonoid sub-classes using reaction kinetic modeling

Published:2022-07-14 Issue: Volume: Page:1-28
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

de Beer Dalene¹²^ORCID,Beelders Theresa¹²,Human Chantelle¹^ORCID,Joubert Elizabeth¹²^ORCID

Affiliation:

1. Plant Bioactives Group, Post-Harvest & Agro-Processing Technologies, Agricultural Research Council Infruitec-Nietvoorbij, Stellenbosch, South Africa

2. Department of Food Science, Stellenbosch University, Stellenbosch, South Africa

Funder

DST

National Research Foundation

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2096561

Reference151 articles.

1. Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation

2. Modifying the sensory profile of green honeybush (Cyclopia maculata) herbal tea through steam treatment

3. Steam treatment of green Cyclopia longifolia - Delivering herbal tea infusions with a high bioactive content and improved aroma

4. Bitter profiling of phenolic fractions of green Cyclopia genistoides herbal tea

5. Impact of steam treatment on shelf-life stability of a xanthone-rich green herbal tea (Cyclopia maculata Andrews Kies) - identifying quality changes during storage

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