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25 sty 2022 · The review of Ambra et al. analyzes the main experimental reports on the fate, accessibility and bioavailability of phenolic compounds present in cooking oils and cooked vegetables. The authors considered different cooking techniques (deep-fat frying, sautéing, roasting, air-frying, microwaving, and boiling with oil), the types of oil, and the ...
11 sty 2024 · To promote the application of triticale in a healthy daily diet, this study evaluated the effects of two popular domestic cooking methods on the phenolic content, phenolic acid composition, antioxidant activity, and starch digestibility of the triticale cultivar.
15 lut 2021 · Due to their antioxidant effects, phenolic compounds can be used for food preservation and making bioactive packaging, as natural dyes, elaboration of hydrogels and nanocomplexes, in addition to improving properties of starch such as gelatinization temperature, crystallization, viscosity and reduce retrogradation of this polysaccharide.
8 mar 2017 · For the food industry, phenolic compounds have potential use as biopreservatives. In fact, phenolic compounds have been extensively studied for their application in the food industry for improving the shelf life of perishable products.
10 cze 2023 · In this study, peanut sprout was treated with five cooking methods, namely boiling, steaming, microwave heating, roasting, and deep-frying, and the phenol content, monomeric phenol composition, and antioxidant activity were determined.
8 lis 2013 · In this study, various cooking procedures affected the total polyphenolic content and the antioxidant activities in vegetables. It shows that all cooking processes had more variable effects on total polyphenol content and antioxidant properties.
15 maj 2020 · In recent years, particular attention has also been devoted to modulation of the solubility properties of natural phenolic compounds to broaden their applications, e.g., as dietary supplements or stabilizers of foods and cosmetics in non-aqueous media.
