Functionality changes of natural antioxidants during food processing and storage
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چکیده
منابع مشابه
Physical-mechanical modifications of eggs for food-processing during storage.
Physical-mechanical properties of egg constituents and their modifications during storage and poststorage greatly influence the efficiency of food processing, such as the separation of white and yolk by mechanical shelling. Thick albumen height, Haugh unit, yolk index and vitelline membrane-yolk system strength of eggs from Hy-Line White and Lohmann Brown hens were analyzed during 7 mo of stora...
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BACKGROUND Vinegars based on fruit juices could conserve part of the health-associated compounds present in the fruits. However, in general very limited knowledge exists on the consequences of vinegar-making on different antioxidant compounds from fruit. In this study vinegars derived from apple and grape are studied. METHODS A number of steps, starting from the fermentation of the fruit juic...
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ژورنال
عنوان ژورنال: Czech Journal of Food Sciences
سال: 2004
ISSN: 1212-1800,1805-9317
DOI: 10.17221/10617-cjfs