Relationship of Thermal Treatment and Antioxidant Capacity in Cooked Foods

• Main Authors: Beatriz Navajas-Porras (Author), Sergio Pérez-Burillo (Author), Daniel Hinojosa-Nogueira (Author), Silvia Pastoriza (Author), José Ángel Rufián-Henares (Author)
• Format: Book
• Published: MDPI AG, 2022-11-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Most of the foods we eat undergo a cooking process before they are eaten. During such a process, the non-enzymatic browning occurs, which generates compounds such as furosine, 5-hydroxymethylfurfural (HMF) and furfural. These are considered markers of cookedness and can therefore be used as quality...