Thermal degradation of folates under varying oxygen conditions

Food Chemistry

Volumn 165, Issue , 2014, Pages 85-91

  Delchier, Nicolas ^a   Ringling, Christiane ^b   Cuvelier, Marie Elisabeth ^c,d   Courtois, Francis ^c,d   Rychlik, Michael ^b   Renard, Catherine M G C ^a  

^a UMR A 408 INRA University of Avignon   (France)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^c Université Paris Saclay   (France)

^d CEMAGREF   (France)

Author keywords

Green bean; Heating; Kinetics; Oxidation; Spinach; Vegetable; Vitamin

Indexed keywords

ENZYME KINETICS; HEATING; ORGANIC ACIDS; OXIDATION; THERMAL PROCESSING (FOODS); VEGETABLES; VITAMINS;

ANAEROBIC CONDITIONS; DIFFERENT EVOLUTIONS; FOLIC ACIDS; GREEN BEANS; MINOR COMPOUNDS; OXYGEN CONCENTRATIONS; OXYGEN PARTIAL PRESSURE; SPINACH;

OXYGEN;

FOLIC ACID; OXYGEN;

ARTICLE; BEAN; CHEMICAL REACTION KINETICS; DEGRADATION; HEATING; OXYGEN CONCENTRATION; PHYSICAL CHEMISTRY; SPINACH; THERMAL DEGRADATION; THERMOSTABILITY; CHEMISTRY; HEAT; KINETICS; METABOLISM; OXIDATION REDUCTION REACTION; VEGETABLE;

FOLIC ACID; HOT TEMPERATURE; KINETICS; OXIDATION-REDUCTION; OXYGEN; SPINACIA OLERACEA; VEGETABLES;

EID: 84902335899     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.05.076     Document Type: Article

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