A review on the beneficial aspects of food processing

Molecular Nutrition and Food Research

Volumn 54, Issue 9, 2010, Pages 1215-1247

  van Boekel, Martinus ^a   Fogliano, Vincenzo ^b   Pellegrini, Nicoletta ^c   Stanton, Catherine ^d   Scholz, Gabriele ^e   Lalljie, Sam ^f   Somoza, Veronika ^g   Knorr, Dietrich ^h   Jasti, Pratima Rao ⁱ   Eisenbrand, Gerhard ^j  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^c UNIVERSITY OF PARMA   (Italy)

^d TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^e NESTLÉ RESEARCH CENTER   (Switzerland)

^f UNILEVER RESEARCH   (United Kingdom)

^g UNIVERSITY OF VIENNA   (Austria)

^h TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

ⁱ International Life Sciences Institute of Europe   (Belgium)

^j Rheinland Pfälzische Technische Universität Kaiserslautern Landau   (Germany)

more..

Author keywords

Allergens; Antioxidants; Kinetics; Maillard reaction products; Polyphenols

Indexed keywords

EID: 77957022728     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.200900608     Document Type: Review

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