Effect of processing temperature on the stability of parthenolide in acidified feverfew infusions
Author:
Funder
Department of Agriculture, Fisheries and Food, Republic of Ireland
Publisher
Elsevier BV
Subject
Food Science
Reference18 articles.
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2. Morus alba L. nature's functional tonic;Butt;Trends in Food Science and Technology,2008
3. Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics;Cruz;Innovative Food Science and Emerging Technologies,2008
4. Estimation of kinetic parameters for non-isothermal food processes;Dolan;Journal of Food Science,2003
5. Post-production stability of parthenolide in feverfew (Tanacetum parthenium);Fonseca;Journal of Herbs, Spices and Medicinal Plants,2006
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2. Effect of brewing conditions on pigments and total polyphenols content and biological activities of theAcantholippia deserticola (Phil.)infusion;CyTA - Journal of Food;2018-01
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