 | Jan Pokorny, Nelly Yanishlieva, Michael H. Gordon - Technology & Engineering - 2001 - 412 pages
...This pro-oxidant activity was very high for eggplant, tomato, and yellow bell pepper. In the cases of carrot, celery, garlic, mushroom, zucchini, tomato,...suggests that the pro-oxidant activity was due to peroxidases which were inactivated at high temperature. Kahkonen et al.13 studied the effect of plant... | |
 | Jan Pokorny, Nelly Yanishlieva, Michael H. Gordon - Technology & Engineering - 2001 - 412 pages
...This pro-oxidant activity was very high for eggplant, tomato, and yellow bell pepper. In the cases of carrot, celery, garlic, mushroom, zucchini, tomato,...suggests that the pro-oxidant activity was due to peroxidases which were inactivated at high temperature. Kahkonen et al. 13 studied the effect of plant... | |
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... the coupled oxidation of p-carotene and linoleic acid. Using the same oxidation model Gazzani et al.'° reported that when prepared at 2°C, most vegetable juices showed initial pro-oxidant activity. This pro-oxidant activity was very high for eggplant,... 