Ozonation of Adzuki beans ( Vigna angularis ): Effect on the hydration kinetics, phenolic compounds and antioxidant capacity-Reference-Cited by-同舟云学术

Ozonation of Adzuki beans ( Vigna angularis ): Effect on the hydration kinetics, phenolic compounds and antioxidant capacity

Published:2018-09-24 Issue:8 Volume:41 Page:e12893
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Alexandre Allana Patrícia Santos¹^ORCID,Miano Alberto Claudio¹^ORCID,Brandão Teresa Ribeiro Silva²^ORCID,Miller Fátima Alves²^ORCID,Fundo Joana Freitas²^ORCID,Calori‐Domingues Maria Antonia¹^ORCID,Silva Cristina Luisa Miranda²^ORCID,Augusto Pedro Esteves Duarte¹^ORCID

Affiliation:

1. Department of Agri‐food IndustryFood and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP) Piracicaba Brazil

2. Universidade Católica PortuguesaCBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia Porto Portugal

Funder

Fundação para a Ciência e a Tecnologia

Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.12893

Reference47 articles.

1. Bioactive phenolic compounds and functional properties of dehydrated bean flours

2. Ozonation of whole wheat flour and wet milling effluent: Degradation of deoxynivalenol (DON) and rheological properties

3. Ozone treatment to reduce deoxynivalenol (DON) and zearalenone (ZEN) contamination in wheat bran and its impact on nutritional quality;Vela‐Paredes R. S.;Food Additives & Contaminants: Part A,2018

4. Influence of aqueous ozone, blanching and combined treatments on microbial load of red bell peppers, strawberries and watercress

5. Some methodological problems in the determination of antioxidant activity using chromogen radicals: a practical case

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