The effect of irradiation and heat treatment on composition and antioxidant properties of culinary herbs and spices -a review

Food Reviews International

Volumn 26, Issue 2, 2010, Pages 138-161

  Polovka, Martin ^a   Suhaj, Milan ^a  

^a FOOD RESEARCH INSTITUTE   (Slovakia)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT PROPERTIES; ANTIOXIDANT STATUS; DIRECT ASSESSMENT; HEAT PROCESSING; IN COMPOSITIONS; POLYPHENOLS; QUALITATIVE CHANGES; VOLATILE COMPONENTS;

CHEMICAL CONTAMINATION; HEAT TREATMENT; IRRADIATION; RADIATION EFFECTS;

ANTIOXIDANTS;

EID: 77949548864     PISSN: 87559129     EISSN: 15256103     Source Type: Journal    
DOI: 10.1080/87559121003590227     Document Type: Article

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