Relationship of Thermal Treatment and Antioxidant Capacity in Cooked Foods

• 主要な著者: Beatriz Navajas-Porras (著者), Sergio Pérez-Burillo (著者), Daniel Hinojosa-Nogueira (著者), Silvia Pastoriza (著者), José Ángel Rufián-Henares (著者)
• フォーマット: 図書
• 出版事項: MDPI AG, 2022-11-01T00:00:00Z.
• 主題: article
• オンライン･アクセス: 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...