Induced changes of phenolic compounds in turmeric bread by UV-C radiation

Phenolic compounds of breads added with turmeric at different concentrations (A: 0, B: 1.25, C: 2.5, D: 5 and E:10%) and radiated by UV-C (I. 0, II. 15, III. 30 and IV. 60 s), have been evaluated by HPLC (High-performance liquid chromatography). It is shown that: (i) UV-C radiation modifies the cont...

Descripción completa

Detalles Bibliográficos
Autores principales: Hernandez-Aguilar, Claudia, Palma-Tenango, Mariana, Miguel-Chavez, Rubén San, Dominguez-Pacheco, Arturo, Soto-Hernández, Marcos, del Carmen Valderrama Bravo, María, Ivanov, Rumen, Ordoñez-Miranda, Jose
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer US 2021
Materias:
Original Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8617559/
http://dx.doi.org/10.1007/s11694-021-01231-y

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8617559/
http://dx.doi.org/10.1007/s11694-021-01231-y

Ejemplares similares