Cargando…
Relationship of Thermal Treatment and Antioxidant Capacity in Cooked Foods
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 markers of cookedness and can therefore be used as quality...
Autores principales: | , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9774919/ https://www.ncbi.nlm.nih.gov/pubmed/36552533 http://dx.doi.org/10.3390/antiox11122324 |