Effects of preheating and drying methods on pyridoxine, phenolic compounds, ginkgolic acids, and antioxidant capacity of Ginkgo biloba nuts-Reference-Cited by-同舟云学术

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Effects of preheating and drying methods on pyridoxine, phenolic compounds, ginkgolic acids, and antioxidant capacity of Ginkgo biloba nuts

Published:2021-08-09 Issue:9 Volume:86 Page:4197-4208
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Amoussa Abdou Madjid Olatounde¹²,Zhang Lixia¹,Lagnika Camel¹,Riaz Asad¹,Zhang Liuquan³,Liu Xianjin³,Beta Trust⁴

Affiliation:

1. Research Institute of Agricultural Product Processing Jiangsu Academy of Agricultural Sciences Nanjing Jiangsu P. R. China

2. Laboratory of Biochemistry and Bioactive Natural Substances, Faculty of Science and Technology University of Abomey‐Calavi Cotonou Benin

3. Research Institute of Agricultural Product Safety and Nutrition Jiangsu Academy of Agricultural Sciences Nanjing Jiangsu P. R. China

4. Department of Food & Human Nutritional Sciences University of Manitoba Winnipeg Manitoba Canada

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15864

Reference29 articles.

1. Phytochemical composition and antioxidant activities of Dianthus Thunbergii hooper and Hypoxis Argentea harv ex baker: Plants used for the management of diabetes mellitus in Eastern Cape, South Africa

2. Review on in vivo and in vitro methods evaluation of antioxidant activity

3. Chemical Composition, Antioxidant Capacity, and Sensory Quality of Pomegranate (Punica granatum L.) Arils and Rind as Affected by Drying Method

4. Microwave drying and disinfestation of Brazil nut seeds

5. Selected chemical composition changes in microwave-convective dried parsley leaves affected by ultrasound and steaming pre-treatments – An optimization approach

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1. Comparative Analysis of Enzyme-, Ultrasound-, Mechanical-, and Chemical-Assisted Extraction of Biflavonoids from Ginkgo Leaves;Processes;2024-05-12

2. The change in concentration of ochratoxin A and antioxidant capacity during the production of grape juice;Journal of Food Composition and Analysis;2024-04

3. Influence of Air Drying, Freeze Drying and Oven Drying on the Biflavone Content in Yellow Ginkgo (Ginkgo biloba L.) Leaves;Applied Sciences;2024-03-10

4. Pulsed light irradiation improves degradation of ginkgolic acids and retainment of ginkgo flavonoids and terpene trilactones in Ginkgo biloba leaves;Industrial Crops and Products;2023-11

5. Flavor characteristics of peeled walnut kernels under two-steps roasting processes;Food Chemistry;2023-10

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