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Changes in the structure and antioxidant properties of onions by high pressure treatment

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Changes in the structure and antioxidant properties of onions by high pressure treatment

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Vázquez Gutiérrez, JL.; Plaza, L.; Hernando Hernando, MI.; Sánchez Moreno, C.; Quiles Chuliá, MD.; Ancos, BD.; Cano, MP. (2013). Changes in the structure and antioxidant properties of onions by high pressure treatment. Food and Function. 4(4):586-591. https://doi.org/10.1039/c3fo30253a

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/72727

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Title: Changes in the structure and antioxidant properties of onions by high pressure treatment
Author: Vázquez Gutiérrez, José Luis Plaza, Lucía Hernando Hernando, Mª Isabel Sánchez Moreno, Concepción Quiles Chuliá, Mª Desamparados Ancos, Begona de Cano, M. Pilar
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
Onions have antioxidant properties and they are an important source of bioactive compounds such as phenols. The aim of this work was to study the effect of high hydrostatic pressure (HHP) (100 600 MPa/ 1 3 min/25 C) on ...[+]
Subjects: HIGH HYDROSTATIC-PRESSURE , PULSED ELECTRIC-FIELDS , REFRIGERATED STORAGE , BIOACTIVE COMPOUNDS , CAROTENOID CONTENT , ALLIUM-CEPA , VITAMIN-C , FOODS , QUERCETIN , JUICE
Copyrigths: Cerrado
Source:
Food and Function. (issn: 2042-650X )
DOI: 10.1039/c3fo30253a
Publisher:
Royal Society of Chemistry
Publisher version: https://dx.doi.org/10.1039/c3fo30253a
Project ID:
info:eu-repo/grantAgreement/MICINN//AGL2010-15910/ES/PROPIEDADES ANTIINFLAMATORIAS, ANTIOXIDANTES E HIPOLIPIDEMICAS DE CEBOLLA PROCESADA COMO INGREDIENTE FUNCIONAL. PAPEL DE LOS COMPUESTOS ORGANOSULFURADOS Y SUS METABOLITOS/
info:eu-repo/grantAgreement/MEC//CSD2007-00063/ES/Nuevos Ingredientes de Alimentos Funcionales para Mejorar la Salud/
info:eu-repo/grantAgreement/Gobierno de la Comunidad de Madrid//S2009%2FAGR-1469/ES/Diseño y validación de ingredientes activos para el desarrollo de alimentos funcionales/
info:eu-repo/grantAgreement/MICINN//AGL2008-04798-C02-02/ES/ESTUDIO DE LA RELACION "ESTRUCTURA-FUNCIONALIDAD NUTRICIONAL" EN TEJIDOS VEGETALES TRATADOS CON ALTAS PRESIONES HIDROSTATICAS/
Thanks:
The authors wish to acknowledge Cebafruit SAT and NC Hyperbaric for the supply and processing of the samples, respectively. The authors would also like to thank the Spanish Ministry of Science and Innovation (AGL2008-047 ...[+]
Type: Artículo

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