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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...

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Detalles Bibliográficos
Autores principales: Navajas-Porras, Beatriz, Pérez-Burillo, Sergio, Hinojosa-Nogueira, Daniel, Pastoriza, Silvia, Rufián-Henares, José Ángel
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