A comparative study of the nutritional values, volatiles compounds, and sensory qualities of pea pastes cooked in iron pot and clay pot-Reference-Cited by-同舟云学术

A comparative study of the nutritional values, volatiles compounds, and sensory qualities of pea pastes cooked in iron pot and clay pot

Published:2017-04-28 Issue:1 Volume:42 Page:e13328
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Xing Qinhui¹,Xing Xiaohui²,Zhang Zhengmao³^ORCID,Hu Xinjuan¹,Liu Fangliang³

Affiliation:

1. College of Food Science and Engineering; Northwest A&F University; Yangling Shaanxi 712100 China

2. Department of Food Science; University of Guelph; Guelph Ontario N1G 2W1 Canada

3. College of Agronomy; Northwest A&F University; Yangling Shaanxi 712100 China

Funder

Science and Technology Development of Shaanxi Province

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13328/fullpdf

Reference33 articles.

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2. Effects of iron, ascorbate, meat and casein on the antioxidant capacity of green tea under conditions of in vitro digestion;Alexandropoulou;Food Chemistry,2006

3. AOAC International 1995 Official method 955.35: Official methods of analysis

4. AOAC International 2000 Official method 999.10: Official methods of analysis

5. AOAC International 2005 Official method 2001.11: Official methods of analysis

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