Relationship of Thermal Treatment and Antioxidant Capacity in Cooked Foods
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DOI: 10.3390/antiox11122324
Abstract: Most of the foods we eat undergo a cooking process before they are eaten. During such a process, the non-enzymatic browning occurs, which generates compounds such as furosine, 5-hydroxymethylfurfural (HMF) and furfural. These are considered… read more here.
Keywords: capacity; vitro digestion; relationship thermal; antioxidant capacity ... See more keywords