The effect of traditional stir-frying process on hydrophilic and lipophilic antioxidant capacities of pine nut kernels

International Journal of Food Sciences and Nutrition

Volumn 66, Issue 8, 2015, Pages 873-880

  Mao, Shuqin ^a   Zhou, Fei ^a   Huang, Weisu ^b   Lu, Baiyi ^a   Yang, Jiajia ^a   He, Lilin ^a   Zhao, Yiying ^a  

^a BEIJING HOSPITAL   (China)

^b Zhejiang Economic and Trade Polytechnic ^*  (China)

Author keywords

Hydrophilic antioxidant; Phenolic compounds; Phytosterolslipophilic antioxidant; Pine nut; Tocopherols

Indexed keywords

ALPHA TOCOPHEROL; ANTHOCYANIN; ANTIOXIDANT; FLAVONOID; GALLIC ACID; PHYTOSTEROL; POLYPHENOL; TOCOPHEROL;

CHEMICAL PHENOMENA; CHEMISTRY; FOOD HANDLING; NUT; PINE;

ANTHOCYANINS; ANTIOXIDANTS; FLAVONOIDS; FOOD HANDLING; GALLIC ACID; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; NUTS; PHYTOSTEROLS; PINUS; POLYPHENOLS; TOCOPHEROLS; VITAMIN E;

EID: 84959337107     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2015.1102871     Document Type: Article

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