Oxidative stability of soybean oil added of purple onion (Allium cepa L.) peel extract during accelerated storage conditions
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DOI: 10.1016/j.foodcont.2021.108130
Abstract: Abstract The onion (Allium cepa L.) is one of the most consumed vegetables worldwide and its peels present significant contents of flavonoids and bioactive compounds of high antioxidant capacity. The present work aimed to evaluate… read more here.
Keywords: purple onion; peel extract; accelerated storage; onion ... See more keywords
Lipid Oxidation Changes of Arabica Green Coffee Beans during Accelerated Storage with Different Packaging Types
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DOI: 10.3390/foods11193040
Abstract: The storage conditions of green coffee beans (GCBs) are indispensable in preserving their commercial value. In Thailand, coffee farmers and roasters typically store GCBs for six months to a year before roasting. However, the beans… read more here.
Keywords: lipid oxidation; oxidation; coffee; accelerated storage ... See more keywords
Application of ATR-FTIR for Green Arabica Bean Shelf-Life Determination in Accelerated Storage
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DOI: 10.3390/foods13152331
Abstract: Coffee bean oxidation is associated with enzymatic and non-enzymatic browning, the degradation of desirable aromatic compounds, the development of undesirable flavors, increased susceptibility to microbial spoilage, and volatile compound losses. This study investigated natural dry… read more here.
Keywords: shelf life; atr ftir; coffee; accelerated storage ... See more keywords