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Books Books 1 - 2 of 2 on ... the coupled oxidation of p-carotene and linoleic acid. Using the same oxidation....
" ... the coupled oxidation of p-carotene and linoleic acid. Using the same oxidation model Gazzani et al.' reported that when prepared at 2C, most vegetable juices showed initial pro-oxidant activity. This pro-oxidant activity was very high for eggplant,... "
Vegetables and Fruits: Nutritional and Therapeutic Values - Page 4
by Thomas S. C. Li - 2008 - 304 pages
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Antioxidants in Food: Practical Applications

Jan Pokorny, Nelly Yanishlieva, Michael H. Gordon - Technology & Engineering - 2001 - 288 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...
Limited preview - About this book

Antioxidants in Food: Practical Applications

Jan Pokorny, Nelly Yanishlieva, Michael H. Gordon - Technology & Engineering - 2001 - 288 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...
Limited preview - About this book




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