Impact of processing conditions on the kinetic of vitamin C degradation and 2-furoylmethyl amino acid formation in dried strawberries-Reference-Cited by-同舟云学术

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Impact of processing conditions on the kinetic of vitamin C degradation and 2-furoylmethyl amino acid formation in dried strawberries

Published:2014-06 Issue: Volume:153 Page:164-170
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Gamboa-Santos Juliana,Megías-Pérez Roberto,Soria A. Cristina,Olano Agustín,Montilla Antonia,Villamiel Mar

Funder

Ministry of Science and Innovation of Spain

CYTED IBEROFUN

Comunidad de Madrid

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Comparison of the total phenolic and ascorbic acid content of freeze-dried and air-dried marionberry, strawberry, and corn grown using conventional, organic, and sustainable agricultural practices;Asami;Journal of Agricultural and Food Chemistry,2003

2. Berries: Emerging impact on cardiovascular health;Basu;Nutrition Reviews,2010

3. Hortalizas y productos derivados;Belitz,2009

4. Improving the nutritional quality of microwave-vacuum dried strawberries: A preliminary study;Böhm;Food Science and Technology International,2006

5. Browning reactions;Corzo-Martínez,2012

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