Influence of finishing systems on hydrophilic and lipophilic oxygen radical absorbance capacity (ORAC) in beef

Processing and Impact on Antioxidants in

Processing and Impact on Antioxidants in Beverages || The Use of Oxygen Radical Absorbance Capacity (ORAC) and Trolox Equivalent Antioxidant Capacity (TEAC) Assays in the Assessment of Beverages’ Antioxidant Properties

✍ Litescu, Simona Carmen 📂 Article 📅 2014 🏛 Elsevier 🌐 English ⚖ 389 KB

*Processing and Impact on Antioxidants in Beverages* presents information key to understanding how antioxidants change during production of beverages, how production options can be used to enhance antioxidant benefit, and how to determine the production process that will result in the optimum antiox