Volatile compounds and antioxidant properties of pickled and dried mustard as influenced by different cooking methods-Reference-Cited by-同舟云学术

Volatile compounds and antioxidant properties of pickled and dried mustard as influenced by different cooking methods

Published:2019-03-14 Issue:4 Volume:43 Page:e13918
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Shen Qing¹²,Jiang Jing¹,Wang Mengting¹,Chen Jianchu¹³^ORCID,Liu Donghong¹³,Ye Xingqian¹³,Hu Yaqin¹³

Affiliation:

1. College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China

2. Department of Food Science and Technology, College of Agriculture and Environmental Sciences University of California Davis California

3. National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Fuli Institute of Food Science Zhejiang University Hangzhou China

Funder

The National Science-Technology Support Plan Project of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13918

Reference40 articles.

1. Effect of different cooking methods on bioactive compounds in vegetarian, broccoli-based bars

2. Characterization of phenolics, glucosinolates and antioxidant activity of beverages based on apple juice with addition of frozen and freeze-dried curly kale leaves ( Brassica oleracea L. var. acephala L.)

3. Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat

4. Changes of phenolic acids and antioxidant activities during potherb mustard (Brassica juncea, Coss.) pickling

5. Cooking methods of Brassica rapa affect the preservation of glucosinolates, phenolics and vitamin C

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