Thermal processing effects on the chemical constituent and antioxidant activity of s-alk(en)ylcysteine s-oxides (alliin) extract

LWT

Volumn 51, Issue 1, 2013, Pages 309-313

  Zhang, Min ^a   Lei, Na ^a   Zhu, Tizheng ^a   Zhang, Zesheng ^a  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Alliin extract; Antioxidant activity; Chemical constituents; LC MS; Thermal processing

Indexed keywords

AMINO ACIDS; CHEMICAL ANALYSIS; FREE RADICALS; HEAT TREATMENT; IRON COMPOUNDS; THERMAL PROCESSING (FOODS);

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ALLIIN EXTRACT; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; CHEMICAL COMPOSITIONS; CHEMICAL CONSTITUENTS; HYDROXYL FREE RADICALS; LC-MS;

ANTIOXIDANTS;

ALLIUM SATIVUM;

EID: 84871033971     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.09.024     Document Type: Article

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