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Kinetic analysis of anthocyanin degradation and polymeric colour formation in grape juice during heating
red grape monomeric anthocyanins thermal processing reaction kinetics antioxidant activity
2015/3/30
The degradation of total monomeric anthocyanins and changes in the proportion of polymeric colour (% PC) as well as antioxidant capacity of grape juice were studied during heating at 70–90°C. Anthocya...
Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in Catering
acid value common carp conjugated dienes fatty acids
2014/3/10
The influence of microwave heating (microwave oven Electrolux, 2450 MHz, 400 W) from 8 up to 24 min on the oxidation and fatty acid composition of lipids of common carp (Cyprinus carpio) and Atlantic ...
A Nonfermented Bread-Like Food Leavened by Microwave Heating
quick bread microwave heating leavening process quick breadmaking
2010/11/24
A nonfermented bread-like food, quick bread, was prepared using microwave heating in the leavening process and yogurt as the acidifying agent. The use of microwave heating effectively shortened the ti...