Relationship of Thermal Treatment and Antioxidant Capacity in Cooked Foods
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...
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| Format: | Book |
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MDPI AG,
2022-11-01T00:00:00Z.
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