Effect of superheated steam and conventional steam roasting on nutraceutical quality of several vegetables-Reference-Cited by-同舟云学术

Effect of superheated steam and conventional steam roasting on nutraceutical quality of several vegetables

Published:2021-09 Issue: Volume:149 Page:112014
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Ceccanti Costanza^ORCID,Pellegrini Elisa^ORCID,Guidi Lucia

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

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5. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;LWT-Food science and Technology,1995

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1. Simulation and experimental study on the effect of deformation on heat and mass transfer in potato chips during superheated steam drying;Journal of Food Process Engineering;2023-12-22

2. Comparison of ovalbumin glycation induced by high-temperature steaming and high-temperature baking: A study combining conventional spectroscopy with high-resolution mass spectrometry;Food Research International;2023-11

3. Impact of steaming and roasting heat‐treatment on physico‐chemical and functional properties of walnut kernel;Journal of the American Oil Chemists' Society;2023-10-22

4. Effects of superheated steam pretreatment on phenolics and its antioxidant activity in camellia oleifera oil;LWT;2023-08

5. Development of Model for Heat Transfer via Superheated Steam Considering Condensation/Evaporation;Heat Transfer Engineering;2023-07-20