Browsing School of Pure and Applied Sciences by Subject "Feverfew Parthenolide Thermal stability Non-isothermal processing"
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Effect of processing temperature on the stability of parthenolide in acidified feverfew infusions
(Elsevier, 2013)The stability of parthenolide, the active ingredient in feverfew and a potential anti-inflammatory bioactive in beverages was evaluated at different pHs (2.9, 3.7, 4.6 and 6.0) during heat processing at 40–100°C. The ...