Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances

Food Research International

Volumn 44, Issue 7, 2011, Pages 1875-1887

  Rawson, A ^a   Patras, A ^b   Tiwari, B K ^c   Noci, F ^d   Koutchma, T ^e   Brunton, N ^f  

^a NATIONAL UNIVERSITY OF IRELAND   (Ireland)

^b UNIVERSITY OF GUELPH   (Canada)

^c MANCHESTER METROPOLITAN UNIVERSITY   (United Kingdom)

^d UNIVERSITY COLLEGE DUBLIN   (Ireland)

^e AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^f TEAGASC   (Ireland)

Author keywords

Bioactive; Non thermal; Phytochemicals; Processing; Thermal

Indexed keywords

BIOACTIVE; BIOACTIVE COMPOUNDS; HUMAN DIET; HUMAN HEALTH; NON-THERMAL PROCESSING; NONTHERMAL; PHYTOCHEMICALS; PROCESSING CONDITION; THERMAL;

NUTRITION; RAPID THERMAL ANNEALING;

FRUITS;

EID: 79959932565     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.02.053     Document Type: Review

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