Attenuation of sinapic acid and sinapine‐derived flavor‐active compounds using a factorial‐based pressurized high‐temperature processing-Reference-Cited by-同舟云学术

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Attenuation of sinapic acid and sinapine‐derived flavor‐active compounds using a factorial‐based pressurized high‐temperature processing

Published:2021-07 Issue:7 Volume:98 Page:779-794
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Nandasiri Ruchira¹²,Zago Erika³,Thiyam‐Holländer Usha¹²^ORCID,Eskin Neason Akiva Michael¹^ORCID

Affiliation:

1. Department of Food and Human Nutritional Sciences University of Manitoba Winnipeg Manitoba Canada

2. Richardson Centre for Functional Foods & Nutraceuticals Winnipeg Manitoba Canada

3. BioMatter Unit—École Polytechnique de Bruxelles Université Libre de Bruxelles Brussels Belgium

Funder

Canadian Network for Research and Innovation in Machining Technology, Natural Sciences and Engineering Research Council of Canada

University of Manitoba

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12510

Reference46 articles.

1. A review of phenolic compounds in oil‐bearing plants: distribution, identification and occurrence of phenolic compounds;Alu'datt MH;Food Chem,2017

2. Structural changes of sinapic acid and sinapine bisulfate during autoclaving with respect to the development of colored substances;Cai R;J Am Oil Chem Soc,1999

3. Canolol inhibits gastric tumors initiation and progression through COX‐2/PGE2 pathway in K19‐C2mE transgenic mice;Cao D;PLoS One,2015

4. Sinapic acid and its derivatives as medicine in oxidative stress‐induced diseases and aging;Chen C;Oxid Med Cell Longev,2016

5. Value‐added potential of expeller‐pressed canola oil refining: characterization of Sinapic acid derivatives and tocopherols from byproducts;Chen Y;J Agric Food Chem,2014

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2. Phenolics of mustard seeds: A review on composition, processing effect and their bioactvities;Journal of the American Oil Chemists' Society;2023-12-07

3. Optimization of pH for extracting sinapates from mustard varieties using green technology;Applied Food Research;2023-12

4. The effect of pH on the phenolic content and antioxidant properties of three different mustard extracts;Journal of Food Science;2023-06-10

5. Air-Frying Is a Better Thermal Processing Choice for Improving Antioxidant Properties of Brassica Vegetables;Antioxidants;2023-02-15

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