Comparison of phenolic acids and flavonoids in black garlic at different thermal processing steps
Open Access
- 31 January 2013
- journal article
- Published by Elsevier BV in Journal of Functional Foods
- Vol. 5 (1), 80-86
- https://doi.org/10.1016/j.jff.2012.08.006
Abstract
No abstract availableKeywords
Funding Information
- Ministry of Education, Science and Technology (2011-0014738)
- National Research Foundation of Korea
This publication has 41 references indexed in Scilit:
- Antioxidants and Beneficial Microvascular EffectsHypertension, 2010
- Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.)Food Chemistry, 2008
- Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroomFood Chemistry, 2006
- Effect of thermal treatments on antioxidant and antiradical activity of blood orange juiceFood Chemistry, 2004
- Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancerLife Sciences, 2004
- Simultaneous Determination of All Polyphenols in Vegetables, Fruits, and TeasJournal of Agricultural and Food Chemistry, 2002
- Influence of processing on the antioxidant properties of fruit and vegetablesTrends in Food Science & Technology, 1999
- Structure-antioxidant activity relationships of flavonoids and phenolic acidsFree Radical Biology & Medicine, 1996
- Occurrence and content of hydroxycinnamic and hydroxybenzoic acid compounds in foodsCritical Reviews in Food Science and Nutrition, 1989
- Hydroxy isoflavones as antioxidants for edible oilsFood Chemistry, 1983