Preventing chlorogenic acid quinone-induced greening in sunflower cookies by chlorogenic acid esterase and thiol-based dough conditioners

Author:

Pepra-Ameyaw Nana BaahORCID,Lo Verde ChristineORCID,Drucker Charles T.,Owens Cedric P.ORCID,Senger Lilian W.

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

1. Oilseed crop sunflower (Helianthus annuus) as a source of food: Nutritional and health benefits;Adeleke;Food Sciences and Nutrition,2020

2. Official methods of analysis of the association of official analytical chemists: Official methods of analysis of AOAC international,2019

3. Purification and characterization of a chlorogenic acid hydrolase from Aspergillus Niger catalysing the hydrolysis of chlorogenic acid;Asther;Journal of Biotechnology,2005

4. Biotransformation of caffeoyl quinic acids from green coffee extracts by Lactobacillus johnsonii NCC 533;Bel-Rhlid;AMB Express,2013

5. Gene overexpression and biochemical characterization of the biotechnologically relevant chlorogenic acid hydrolase from Aspergillus Niger;Benoit;Applied and Environmental Microbiology,2007

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