Effect of heat processing on thermal stability and antioxidant activity of six flavonoids-Reference-Cited by-同舟云学术

Effect of heat processing on thermal stability and antioxidant activity of six flavonoids

Published:2017-02-07 Issue:5 Volume:41 Page:e13203
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Chaaban Hind¹,Ioannou Irina¹^ORCID,Chebil Latifa¹,Slimane Manel¹,Gérardin Christine²,Paris Cédric³,Charbonnel Céline¹,Chekir Leila⁴,Ghoul Mohamed¹

Affiliation:

1. Laboratory of Reactions and Process Engineering (LRGP), Lorraine University, 2 avenue de la Forêt de Haye-TSA; Vandoeuvre Cedex 40602 54518 France

2. Laboratory of Studies and Research on Wood Material (LERMAB), Lorraine University, Boulevard des Aiguillettes-BP; Vandœuvre lès Nancy Cedex 70239 54506 France

3. Laboratory of Biomolecule Engineering (LIBio), Lorraine University, 2 avenue de la Forêt de Haye-TSA; Vandoeuvre Cedex 40602 54518 France

4. Laboratory of Cellular and Molecular Biology, Faculty of Dental Medicine; University of Monastir, Rue Avicenne; Monastir 5000 Tunisia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13203/fullpdf

Reference19 articles.

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2. Evaluation of the effect of processing on cocoa polyphenols: Antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate;Bordiga;International Journal of Food Science and Technology,2015

3. Effect of thermal processing on the flavonols rutin and quercetin;Buchner;Rapid Communications in Mass Spectrometry,2006

4. Thermal characterization of the quercetin and rutin flavonoids;Da Costa;Thermochim Acta,2002

5. The photodegradation of quercetin: Relation to oxidation;Dall'acqua;Molecules,2012

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