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A heating method for producing frozen pizza ingredients with increased total polyphenol content and 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging activity
Despite growing demand for more healthful frozen pizza, current technologies for increasing potential healthfulness such as reformulation or enrichment of raw ingredients may lead to undesirable changes in the final product. This study evaluated alternative heat treatments of selected frozen pizza i...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5980287/ https://www.ncbi.nlm.nih.gov/pubmed/29876114 http://dx.doi.org/10.1002/fsn3.598 |