Fruit-based functional foods II: The process for identifying potential ingredients

International Journal of Food Science and Technology

Volumn 43, Issue 12, 2008, Pages 2123-2129

  Hunter, Denise C ^a   Zhang, Jingli ^a   Stevenson, Lesley M ^a   Skinner, Margot A ^a  

^a THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Antioxidant capacity; Cytoprotection; Ferric reducing antioxidant power; Functional foods; Oxidative stress; Oxygen radical absorbance capacity; Phenolic content

Indexed keywords

EID: 56349110512     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2008.01854.x     Document Type: Article

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