0000000000308486
AUTHOR
M. J. Lagarda
THE OCCURRENCE OF CHROMIUM IN RAW MATERIALS AND ITS FATE IN THE BREWING PROCESS
The chromium content of raw materials, intermediate and final products in the brewing process were determined in order to evaluate the contribution of raw materials to the chromium content of beer. The contribution due to beer in the diet is considered in the light of the recommended daily intake of chromium.
Antioxidant capacity of infant fruit beverages: influence of storage and in vitro gastrointestinal digestion
Reyes.Barbera@uv.es; M.J.Lagarda@uv.es; Rosaura.Farre@uv.es The total antioxidant capacity of three beverages based on fruit juice, milk and cereals, intended for infants and young children up to 3 years of age was evaluated by two methods Trolox Equivalent Antioxidant Capacity and Oxygen Radical Absorption Capacity. Results: According to the total antioxidant values obtained by both methods, the beverages can be ranked as follows: grape-orange-banana > peach-apple > pineapple-banana. Ascorbic acid was the main contributor (60%) to the total antioxidant capacity, while the contribution of skimmed milk was less than 1.2%. After one month of storage at -20 ºC, significant losses (p < 0.05) in…