Loss and/or formation of antioxidants during food processing and storage

Cancer Letters

Volumn 114, Issue 1-2, 1997, Pages 71-74

  Nicoli, Maria Cristina ^a   Anese, Monica ^b   Parpinel, Maria Teresa ^c   Franceschi, Silvia ^c   Lerici, Carlo R ^a  

^a UNIVERSITY OF UDINE   (Italy)

^b UNIVERSITY OF BARI   (Italy)

^c CENTRO DI RIFERIMENTO ONCOLOGICO   (Italy)

Author keywords

Antioxidants; Food; Maillard reaction products

Indexed keywords

ANTIOXIDANT;

ANTIOXIDANT ACTIVITY; COFFEE; CONFERENCE PAPER; FOOD PROCESSING; GLYCATION; HEATING; PRIORITY JOURNAL; STORAGE; TOMATO;

ANTIOXIDANTS; ASCORBIC ACID; COFFEE; FOOD HANDLING; HEAT; LYCOPERSICON ESCULENTUM; MAILLARD REACTION; PLANT OILS; TIME FACTORS;

LYCOPERSICON ESCULENTUM;

EID: 0030889960     PISSN: 03043835     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0304-3835(97)04628-4     Document Type: Conference Paper

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