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标题:The effects of thermal processing and β-cyclodextrin on extractable polyphenols in mulberry juice-enriched dried minced pork slices
时间:2020-10-18 19:52:47
DOI:10.1016/j.lwt.2019.108503
大小:1335 kb
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目录:
  • The effects of thermal processing and β-cyclodextrin on extractable polyphenols in mulberry juice-enriched dried minced pork slices
    • Introduction
    • Materials and methods
      • Materials and chemicals
      • Dried minced pork slice preparation
      • Extraction of total phenolic from dried minced pork slices
      • Determination of TPC and individual phenolic acids
      • Determination of TFC and individual flavonoid content
      • Determination of TAC and monomeric anthocyanin content
      • Antioxidant activity determination
      • Statistical analyses
    • Results and discussion
      • Effect of thermal processing on total phenolic compositions of mulberry juice-enriched dried minced pork slices
      • Effect of β-cyclodextrin on extractable polyphenols recovery
      • Antioxidant activity of the dried minced pork slices
      • Effect of thermal processing and storage on phenolic acid compositions
      • Effect of thermal processing and storage on main individual flavonoids
      • Effect of thermal processing and storage on main monomeric anthocyanins
    • Conclusions
    • Conflicts of interest
    • Author contributions
    • Acknowledgements
    • References

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