Evaluation of Nutritional Compositions, Bioactive Compounds, and Antioxidant Activities of Shanxi Aged Vinegars During the Aging Process-Reference-Cited by-同舟云学术

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Evaluation of Nutritional Compositions, Bioactive Compounds, and Antioxidant Activities of Shanxi Aged Vinegars During the Aging Process

Published:2018-10 Issue:10 Volume:83 Page:2638-2644
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Xia Ting¹^ORCID,Yao Jiahui¹,Zhang Jin¹,Duan Wenhui¹,Zhang Bo¹,Xie Xiaolin¹,Xia Menglei¹,Song Jia¹,Zheng Yu¹^ORCID,Wang Min¹^ORCID

Affiliation:

1. State Key Laboratory of Food Nutrition and Safety; Key Laboratory of Industrial Fermentation Microbiology; Ministry of Education; Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control; College of Biotechnology; Tianjin Univ. of Science and Technology; Tianjin P.R. China

Funder

National Natural Science Foundation of China

National Key R&D Program of China

Tianjin Science and Technology Committee

Rural Affairs

Innovative Research Team of Tianjin Municipal Education Commission

Tianjin Municipal Education Commission

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14356/fullpdf

Reference44 articles.

1. Fruit antioxidants during vinegar processing: Changes in content and in vitro bio-accessibility;Bakir;International Journal of Molecular Sciences,2016

2. Role of protein synthesis in amino acid catabolism;Benevenga;Journal of Nutrition,1993

3. Antioxidant activity, phenolic compounds, and NMR characterization of balsamic and traditional balsamic vinegar of Modena;Bertelli;Food Analytical Methods,2015

4. Antioxidant activity of selected phenols estimated by ABTS and FRAP methods;Biskup;Postȩpy Higieny I Medycyny Doświadczalnej,2013

5. Nutrition during pregnancy. Part I. Energy and macronutrients;Bolesta;Żywienie Człowieka I Metabolizm,2009

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