Effect of domestic processing on bioactive compounds

Phytochemistry Reviews

Volumn 7, Issue 2, 2008, Pages 345-384

  Ruiz Rodriguez, Alejandro ^a   Marín, Francisco R ^b   Ocaña, Aurelio ^b   Soler Rivas, Cristina ^b  

^a UNIVERSIDADE NOVA DE LISBOA   (Portugal)

^b UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

Author keywords

Culinary methods; Domestic practices; Functional food; Nutraceuticals

Indexed keywords

ALPHA CATONETE; ALPHA TOCOPHEROL; BETA CATONETE; BETA CRYPTOXANTHIN; BETA XAROTENE; CAROTENOID; DELTA TOCOPHEROL; DOCOSAHEXAENOIC ACID; ELLAGIC ACID; FERUOYL DERIVATIVE; FLAVONOID; GAMMA TOCOPHEROL; GLUCOSINOLATE; LINOLENIC ACID; LYCOPENE; NEOXANTHIN; OMEGA 3 FATTY ACID; PHENOL DERIVATIVE; PHYTOSTEROL; PLANT MEDICINAL PRODUCT; QUERCETIN; QUERCETIN 3,4' DIGLUCOSIDE; QUERCETIN 3,4' GLUCOSIDE; RETINOL; RUTOSIDE; SINAPIC DERIVATIVE; UNINDEXED DRUG; VIOLAXANTHIN; XANTHOPHYLL; ZEAXANTHIN;

CANNED FOOD; CARCINOGENESIS; CARDIOVASCULAR DISEASE; COOKING; DIGESTION; FISH; FLAVOR; FOOD INTAKE; FOOD PRESERVATION; FOOD PROCESSING; FOOD SAFETY; FRUIT; FRYING; HUMAN; HYPERCHOLESTEROLEMIA; INDUSTRIAL PRODUCTION; MEAT; NUTRITIONAL HEALTH; PRIORITY JOURNAL; REVIEW; TASTE;

EID: 43049124412     PISSN: 15687767     EISSN: 1572980X     Source Type: Journal    
DOI: 10.1007/s11101-007-9073-1     Document Type: Review

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