Degradation of Edible Oil during Food Processing by Ultrasound: Electron Paramagnetic Resonance, Physicochemical, and Sensory Appreciation-Reference-Cited by-同舟云学术

Degradation of Edible Oil during Food Processing by Ultrasound: Electron Paramagnetic Resonance, Physicochemical, and Sensory Appreciation

Published:2012-07-25 Issue:31 Volume:60 Page:7761-7768
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Pingret Daniella¹,Durand Grégory²³,Fabiano-Tixier Anne-Sylvie¹,Rockenbauer Antal⁴,Ginies Christian¹,Chemat Farid¹

Affiliation:

1. Sécurité et Qualité des Produits d’Origine Végétale, Université d’Avignon et des Pays de Vaucluse, INRA, UMR408, F-84000 Avignon, France

2. Equipe Chimie Bioorganique et Systèmes Amphiphiles, Université d’Avignon et des Pays de Vaucluse, 33 rue Louis Pasteur, F-84000 Avignon, France

3. Unité Mixte de Recherche 5247,Centre National de la Recherche Scientifique and Universités de Montpellier 1&2, Institut des Biomolécules Max Mousseron, Faculté de Pharmacie, 15 avenue Charles Flahault, F 34093 Montpellier Cedex 05, France

4. Molecular Pharmacology, Institute of Natural Sciences, Pusztaszeri 59, H-1025 Budapest, Hungary

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf301286f

Reference34 articles.

1. Applications of ultrasound in food technology: Processing, preservation and extraction

2. The uses of ultrasound in food technology

3. Anthocyanin and Ascorbic Acid Degradation in Sonicated Strawberry Juice

4. Effect of ultrasonication on microbiological, chemical and sensory properties of raw, thermized and pasteurized milk

5. Effect of thermosonication on bioactive compounds in watermelon juice

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