Thermal degradation of folates under varying oxygen conditions
- Author
- DELCHIER, Nicolas1 2 ; RINGLING, Christiane3 ; CUVELIER, Marie-Elisabeth4 5 ; COURTOIS, Francis4 5 ; RYCHLIK, Michael3 6 ; RENARD, Catherine M. G. C1 2
[1] INRA, UMR408 Securité et Qualité des Produits d'Origine Végétale, Domaine Saint Paul, Site Agroparc, 84000 Avignon, France
[2] Université d'Avignon et des Pays du Vaucluse, UMR408 Securité et Qualité des Produits d'Origine Végétale, 84000 Avignon, France
[3] Bioanalytik Weihenstephan, Research Center of Nutrition and Food Sciences, Technische Universität München, Alte Akademie 10, 85354 Freising, Germany
[4] AgroParisTech, UMR1145 Ingénierie Procédés Aliments, 1 Avenue des Olympiades, 91300 Massy, France
[5] INRA, UMR1145 Ingénierie Procédés Aliments, 1 Avenue des Olympiades, 91300 Massy, France
[6] Technische Universität München, Alte Akademie 10, 85354 Freising, Germany - Source
Food chemistry. 2014, Vol 165, pp 85-91, 7 p ; ref : 1/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Green bean Heating Kinetics Oxidation Spinach Vegetable Vitamin
- Keyword (fr)
- Acide folique Aliment Chauffage Cinétique Dégradation thermique Epinard Folate Haricot vert Légume Oxydation Oxygène Vitamine Micronutriment
- Keyword (en)
- Folic acid Food Heating Kinetics Thermal degradation Spinach Folate French bean Vegetables Oxidation Oxygen Vitamin Micronutrient
- Keyword (es)
- Acido fólico Alimento Calefacción Cinética Degradación térmica Espinaca Folato Alubia verde Hortalizas Oxidación Oxígeno Vitamina Micronutriente
- Classification
- Pascal
- 002 Biological and medical sciences / 002B Medical sciences / 002B03 Toxicology / 002B03H Food toxicology
- Discipline
- Toxicology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 28673521
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2014.05.076 
https://dx.doi.org/10.1016/j.foodchem.2014.05.076
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