Screening of bioactive components in grape and apple vinegars: Antioxidant and antimicrobial potential-Reference-Cited by-同舟云学术

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Screening of bioactive components in grape and apple vinegars: Antioxidant and antimicrobial potential

Published:2017-06-05 Issue:3 Volume:123 Page:407-416
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Kelebek Hasim¹,Kadiroğlu Pınar¹,Demircan Nur Banu²,Selli Serkan³

Affiliation:

1. Adana Science and Technology University; Faculty of Engineering and Natural Sciences, Department of Food Engineering; Adana Turkey

2. Mersin Directorate of Provincial Food Agriculture and Livestock; Mersin Turkey

3. Faculty of Agriculture, Department of Food Engineering; Cukurova University; 01330 Adana Turkey

Publisher

Wiley

Subject

Food Science

Reference34 articles.

1. Comparison of antioxidant properties of persimmon vinegar and some other commercial vinegars in radical-scavenging assays and on lipid oxidation in tuna homogenates;Sakanaka;Food Chem.,2008

2. Evolution of phenolic compounds during an experimental aging in wood of sherry vinegar;Tesfaye;J. Agric. Food Chem.,2002

3. Phytochemicals of foods, beverages and fruit vinegars: Chemistry and health effects;Shahidi;Asia Pac. J. Clin. Nutr.,2008

4. The phenolic composition of red wine vinegar produced in barrels made from different woods;Cerezo;Food Chem.,2008

5. Phenolic compounds responsible for the superoxide dismutase-like activity in high-brix apple vinegar;Nakamura;J. Agric. Food Chem.,2010

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