The effect of heating and fermenting on antioxidant properties of white cabbage
- 1 June 2008
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 108 (3), 853-861
- https://doi.org/10.1016/j.foodchem.2007.11.049
Abstract
No abstract availableKeywords
This publication has 25 references indexed in Scilit:
- Comparative study of polyphenolic content and antiradical activity of cloudy and clear apple juicesJournal of the Science of Food and Agriculture, 2007
- Content of carotenoids in commonly consumed Asian vegetables and stability and extractability during fryingJournal of Food Composition and Analysis, 2006
- Effects of prolonged heating on antioxidant activity and colour of honeyFood Chemistry, 2006
- Effect of different blanching times on antioxidant properties in selected cruciferous vegetablesJournal of the Science of Food and Agriculture, 2005
- Standardized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary SupplementsJournal of Agricultural and Food Chemistry, 2005
- The Chemistry behind Antioxidant Capacity AssaysJournal of Agricultural and Food Chemistry, 2005
- Formation of nisin, plant-derived biomolecules and antimicrobial activity in starter culture fermentations of sauerkrautFood Microbiology, 2004
- Influence of processing on the antioxidant properties of fruit and vegetablesTrends in Food Science & Technology, 1999
- Loss and/or formation of antioxidants during food processing and storageCancer Letters, 1997
- Ascorbic acid browning: the incorporation of C1 from ascorbic acid into melanoidinsFood Chemistry, 1994