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Influence of Thermal Treatment on Polyphenol Extraction of Wine cv. André
temperature wine grape colour
2015/3/4
The extraction of polyphenols and colour parameter development of the grape variety André processed by thermal
maceration techniques were examited.
Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils
vegetable oils oxidative stability tocopherols fatty acid composition
2014/2/27
In human nutrition fats are physiologically important food constituents but also the components most liable to oxidative degradation. The oils included in the study were refined (sunflower, extra-sunf...
Effect of Thermal Treatment on Radical-scavenging Activity of Some Spices
radical-scavenging activity spices phenol thermal treatment
2009/5/31
Changes in the radical-scavenging activities and the total phenol content of sixteen spices (clove, allspice, cinnamon, nutmeg, mustard, cumin, ginger, fennel, fenugreek, black pepper, red pepper, mac...
Antioxidant Activity and Flavonoid Content of Welsh Onion（Allium fistulosum）and the Effect of Thermal Treatment
onion Welsh onion antioxidant activity flavonoid boiling
2009/5/20
Antioxidant activity and flavonoid content of Welsh onion (Allium fistulosum) (green-leafy and white-sheath varieties) and the effect of thermal treatment on them were studied by comparing with those ...