Influence of Thermal Treatment on Color, Enzyme Activities, and Antioxidant Capacity of Innovative Pastelike Parsley Products
Author:
Affiliation:
1. Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology, Hohenheim University, Garbenstrasse 25, D-70599 Stuttgart, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf205098q
Reference39 articles.
1. Conventional and alternative processes for spice production – a review
2. Polyphenol oxidases and peroxidases in fruits and vegetables
3. Chlorophyll Degradation by Peroxidase in Parsley Leaves
4. Polyphenol oxidases in plants
Cited by 26 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Chlorophylls;Handbook on Natural Pigments in Food and Beverages;2024
2. Customized heating treatments variably affect the biological activities and chemical compositions of three indigenous culinary herbs;Journal of Taibah University for Science;2022-02-09
3. Evaluation of the extraction and stability of chlorophyll-rich extracts by supercritical fluid chromatography;Analytical and Bioanalytical Chemistry;2020-08-24
4. Effects of freezing and thermal pretreatments on drying of Vaccinium bracteatum Thunb leaves: Drying mechanism, physicochemical properties and ability to dye glutinous rices;Food and Bioproducts Processing;2020-07
5. Development of an analytical method for chlorophyll pigments separation by reversed-phase supercritical fluid chromatography;Journal of Chromatography A;2020-02
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3