Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10277730 | Journal of Food Engineering | 2012 | 10 Pages |
Abstract
⺠Flavonoids are sensitive to processing and formulation. ⺠The flavonoids sensitivity to heat depends on the intensity of the treatment and on their structure. ⺠The formulation and the process affect antioxidant activity. ⺠Interactions between flavonoids and other compounds must be taken into account. ⺠Constant rates and activation energy of flavonoid degradation can be modelled by Arrhenius law.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Irina Ioannou, Ines Hafsa, Salem Hamdi, Céline Charbonnel, Mohamed Ghoul,