Impact of thermal processing and storage temperature on the phenolic profile and antioxidant activity of different varieties of lychee juice

LWT ◽  
2019 ◽  
Vol 116 ◽  
pp. 108578 ◽  
Author(s):  
Dongxiao Su ◽  
Zhineng Wang ◽  
Lihong Dong ◽  
Fei Huang ◽  
Ruifen Zhang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Thermal Processing ◽  
Storage Temperature ◽  
Phenolic Profile ◽  
Processing And Storage ◽  
And Storage

The Effect of Concentration, Thermal Processing, and Storage Temperature on the Interaction Between Alpha-Ketoglutaric Acid and Tryptophan

1975 ◽  
Vol 38 (10) ◽  
pp. 573-580 ◽  
Author(s):  
N. T. CHU ◽  
F. M. CLYDESDALE
Keyword(s):  
Acid Concentration ◽  
Thermal Processing ◽  
Room Temperature ◽  
Storage Temperature ◽  
Individual Effects ◽  
High Concentrations ◽  
Processing And Storage ◽  
And Storage

Formation of colored compounds caused by the interaction of α-ketoglutaric acid and tryptophan was followed spectrophotmetrically at 470 and 620 nm. It was found that the rate of formation of these colored compounds was effected by the concentration of α-ketoglutaric acid and/or tryptophan. High concentrations of both α-ketoglutaric acid and tryptophan caused the greatest concentration of such colored compounds, but singly, α-ketoglutaric acid concentration was more effective than that of tryptophan. The amount of colored compounds formed after storage at 75 F was not altered by processing, since both processed and unprocessed samples showed the same concentration after storage. The interaction mixtures stored at 38 F proceeded at very slow rates compared with those stored at 75 F. The results also indicated that individual effects caused by processing were overcome by storage at room temperature (75 F) since all samples were similar after storage.

Effects of Thermal Processing and Storage on Available Lysine and Furfural Compounds Contents of Infant Formulas

2000 ◽  
Vol 48 (5) ◽  
pp. 1817-1822 ◽  
Author(s):  
Emilia Ferrer ◽  
Amparo Alegría ◽  
Rosaura Farré ◽  
Pedro Abellán ◽  
Fernando Romero
Keyword(s):  
Thermal Processing ◽  
Infant Formulas ◽  
Available Lysine ◽  
Processing And Storage ◽  
And Storage

scholarly journals Natural Antioxidants from Seeds and Their Application in Meat Products

Antioxidants ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 815 ◽  
Author(s):  
Paulo E. S. Munekata ◽  
Beatriz Gullón ◽  
Mirian Pateiro ◽  
Igor Tomasevic ◽  
Ruben Domínguez ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Food Industry ◽  
Meat Products ◽  
Natural Antioxidants ◽  
Synthetic Antioxidants ◽  
Oxidative Reactions ◽  
Health Related ◽  
Processing And Storage ◽  
And Storage

The use of synthetic antioxidants in the food industry has raised important questions about the effects of prolonged consumption on human health. On top of that, the consumption of meat products has been changing due to the awareness generated by health-related organizations. In this sense, exploring strategies to develop and produce healthier meat products has become a paramount concern. Several studies explored the composition of several seeds to characterize and explore the compounds with antioxidant activity, which are mainly composed of polyphenols. The use of antioxidant extracts in meat products has shown important results to delay the oxidative reactions in meat products derived from the processing and storage of meat products. Moreover, these extracts can also replace synthetic antioxidants and preserve the quality of meat products. Therefore, the aims of this review are first, to present the sources and compounds with antioxidant activity in seeds, and second, to discuss their protective effect against oxidative reactions in meat products.

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