Influence of thermal processing on hydrolysis and stability of folate poly-γ-glutamates in broccoli (Brassica oleracea var. italica), carrot (Daucus carota) and tomato (Lycopersicon esculentum)

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 7, 2010, Pages 4230-4240

  Munyaka, Ann Wambui ^a   Verlinde, Philippe ^a   Mukisa, Ivan Muzira ^b   Oey, Indrawati ^a,c   Van Loey, Ann ^a   Hendrickx, Marc ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^b MAKERERE UNIVERSITY   (Uganda)

^c UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

Antioxidants; Broccoli; Carrot; Crushing; Folate poly glutamates; Temperature; Time; Tomato

Indexed keywords

ANTIOXIDANT; FOLIC ACID; GLUTAMIC ACID DERIVATIVE;

ARTICLE; BRASSICA; CARROT; CHEMISTRY; FOOD HANDLING; HEAT; HYDROLYSIS; TOMATO;

ANTIOXIDANTS; BRASSICA; DAUCUS CAROTA; FOLIC ACID; FOOD HANDLING; GLUTAMATES; HOT TEMPERATURE; HYDROLYSIS; LYCOPERSICON ESCULENTUM;

BRASSICA OLERACEA VAR. CAPITATA; BRASSICA OLERACEA VAR. ITALICA; DAUCUS CAROTA; LYCOPERSICON ESCULENTUM;

EID: 77950649810     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf100004w     Document Type: Article

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