Hydrophilic and lipophilic antioxidant capacity of commonly consumed South African fruits, vegetables, grains, legumes, fats/oils and beverages

Journal of Food Composition and Analysis

Volumn 23, Issue 7, 2010, Pages 753-761

  Rautenbach, Fanie ^a   Venter, Irma ^a  

^a CAPE PENINSULA UNIVERSITY OF TECHNOLOGY   (South Africa)

Author keywords

Antioxidant capacity; Beverages; Cereal; Core foods; Data quality; Food analysis; Food composition; Food composition database; Food processing; Fruits; Grains; Hydrophilic; Legumes; Lipophilic; ORACFL; Recipe formulation; South Africa; Thermal processing; Vegetables

Indexed keywords

ALLIUM CEPA; BRASSICA OLERACEA VAR. CAPITATA; CUCURBITA PEPO VAR. MELOPEPO; HELIANTHUS; MALUS X DOMESTICA; SOLANUM TUBEROSUM; ZEA MAYS;

EID: 78649978320     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2010.03.018     Document Type: Article

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