Evaluation of antioxidant properties of extractable and nonextractable polyphenols in peel and flesh tissue of different peach varieties-Reference-Cited by-同舟云学术

Evaluation of antioxidant properties of extractable and nonextractable polyphenols in peel and flesh tissue of different peach varieties

Published:2018-03-22 Issue:6 Volume:42 Page:e13624
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Liu Hui¹^ORCID,Jiang Weibo²,Cao Jiankang²,Ma Lin²

Affiliation:

1. College of Food Engineering; Ludong University, Middle Hongqi Rd. 186; Yantai Shandong People's Republic of China

2. College of Food Science and Nutritional Engineering; China Agricultural University, P.O. Box 111, Qinghua Donglu No. 17; Beijing People's Republic of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13624/fullpdf

Reference45 articles.

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3. High contents of nonextractable polyphenols in fruits suggest that polyphenol contents of plant foods have been underestimated;Arranz;Journal of Agricultural and Food Chemistry,2009

4. Nonextractable polyphenols, usually ignored, are the major part of dietary polyphenols: A study on the Spanish diet;Arranz;Molecular Nutrition & Food Research,2010

5. Modelling kinetics of thermal degradation of colour in peach puree;Ávila;Journal of Food Engineering,1999

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