Evolution of the oxidative stability, bio‐active compounds and color characteristics of non‐thermally treated vegetable pâtés during frozen storage

Abstract

Freezing could represent a viable alternative way to preserve high-quality products over time. An optimal combination of blanching, freezing rate, storage and thawing conditions will provide the best results in terms of the quality/price ratio. © 2017 Society of Chemical Industry.

Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A. Webb) as influenced by harvest time and cultivar

“…Radical 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and content of total phenolic compounds were measured on the methanol extract prepared as follows: 0.5 g of sample powder was mixed with 10 mL of aqueous methanol (70% v/v) and stirred for 2 h. After centrifugation at 10 000 rpm for 10 min, the supernatant was utilized for the determination of the antioxidant activity, as reported in Cosmai et al 39 with some modifications. In particular, 100 L of extract were diluted ten times wileyonlinelibrary.com/jsfa and added at 900 L of 60 mol L −1 DPPH methanol solution (Sigma Aldrich, Milan, Italy).…”

Genetic, Bio-Agronomic, and Nutritional Characterization of Kale (Brassica Oleracea L. var. Acephala) Diversity in Apulia, Southern Italy

“…Total phenolic content (TPC) was determined by mixing 0.1 mL of methanolic extract with Folin-Ciocalteu reagent as reported in [27]. TPC was expressed as mg of gallic acid equivalent (GAE)/g of dry weight, resulting from the mean of three technical replicates.…”

Stability evaluation of quality parameters for palm oil products at low temperature storage

“…In parallel with the storage time, factors such as storage conditions and packaging materials can also affect the quality of palm oil products, edible oils and other vegetable oils . Appropriate storage conditions and packaging materials can help prevent the oils from being exposed to factors that cause oxidation and hydrolysis reactions.…”