Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrot L.) juice-Reference-Cited by-同舟云学术

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Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrot L.) juice

Published:2013-12 Issue:3 Volume:141 Page:1637-1644
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ma Tingting,Tian Chengrui,Luo Jiyang,Zhou Rui,Sun Xiangyu,Ma Jinjin

Funder

Central Universities in China

Shaanxi Normal University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. Antioxidant properties of tomato juice as affected by heating;Anese;Journal of the Science of Food and Agriculture,1999

2. Influence of industrial processing on orange juice flavanone solubility and transformation to chalcones under gastrointestinal condition;Angel;Journal of Agricultural and Food Chemistry,2003

3. Changes in phenolic content in fresh ready to use shredded carrots during storage;Babic;Journal of Food Science,1993

4. Chemical composition and some plant characteristics in relation to quality of some promising cultivars of carrot (Daucus carota L.);Bajaj;Plant Foods for Human Nutrition,1980

5. Antioxidant activity and total phenolics of edible mushroom extracts;Cheung;Food Chemistry,2003

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