المؤلفون: Simone Mancini, Simona Mattioli, Simone Paolucci, Filippo Fratini, Alessandro Dal Bosco, Tiziano Tuccinardi, Gisella Paci

المصدر: Frontiers in Veterinary Science, Vol 8 (2021)

مصطلحات موضوعية: Mealworm, protein digestibility, food.ingredient, microwave, Veterinary medicine, Linoleic acid, Deep frying, TBARS, Steaming, carbonyl, frying, oven cooking, tocols, chemistry.chemical_compound, 0404 agricultural biotechnology, food, Lipid oxidation, SF600-1100, frying, microwave, oven cooking, protein digestibility, TBARS, tocols, Dry matter, Food science, chemistry.chemical_classification, General Veterinary, biology, Sunflower oil, 0402 animal and dairy science, food and beverages, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, 040201 dairy & animal science, chemistry, Polyunsaturated fatty acid

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f63c6c17dec64b37e5e0da6c1a50764b
https://doi.org/10.3389/fvets.2021.675572

المؤلفون: Miki Hiemori-Kondo (8034956), Yuuki Maekawa (3182553), Honoka Uehara (11724879)

مصطلحات موضوعية: Biochemistry, Medicine, Physiology, Pharmacology, Sociology, Cancer, Science Policy, Plant Biology, Biological Sciences not elsewhere classified, Chemical Sciences not elsewhere classified, Information Systems not elsewhere classified, pisum sativum l, frequently consumed varieties, decreased drastically due, activity remained stable, various cooking methods, maximum antioxidant activity, higher antioxidant activity, microwave oven cooking, screened using 2, pea seed coat, antioxidant activity, oven cooking, antioxidant compounds, two types, scavenging assay, purple flowers, picrylhydrazyl radical, pea variety, major compound

Relation: https://figshare.com/articles/journal_contribution/Identification_of_the_Antioxidant_Compounds_in_Pisum_sativum_L_with_Purple_Pods_and_the_Effect_of_Various_Cooking_Methods_on_their_Activities/17041383

الاتاحة: https://doi.org/10.1021/acsfoodscitech.1c00221.s001