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Stability of phytochemicals as sources of anti-inflammatory nutraceuticals in beverages—A review
(Elsevier, 2013)
Recently phytochemical constituents have attracted a lot of interest as sources of functional ingredients in food product formulations. However, before being incorporated into foods or beverages the stability of these ...
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 ...