Using neural networks to estimate the losses of ascorbic acid, total phenols, flavonoid, and antioxidant activity in asparagus during thermal treatments

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 5, 2010, Pages 2995-3001

  Lu, Hongfei ^a   Zheng, Hong ^a   Lou, Heqiang ^a   Jiang, Lingling ^a   Chen, Yong ^a   Fang, Shuangshuang ^a  

^a ZHEJIANG NORMAL UNIVERSITY   (China)

Author keywords

ANN; Ascorbic acid; Asparagus officinalis l; Flavonoid; Scavenging activity; Thermal treatments; Total phenols

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; FLAVONOID; PHENOL DERIVATIVE;

ARTICLE; ARTIFICIAL NEURAL NETWORK; CHEMISTRY; HEAT; VALIDATION STUDY; VEGETABLE;

ANTIOXIDANTS; ASCORBIC ACID; FLAVONOIDS; HOT TEMPERATURE; NEURAL NETWORKS (COMPUTER); PHENOLS; VEGETABLES;

ASPARAGUS; ASPARAGUS OFFICINALIS;

EID: 77949363120     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf903655a     Document Type: Article

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