Stability of health-related compounds in plant foods through the application of non thermal processes

Trends in Food Science and Technology

Volumn 23, Issue 2, 2012, Pages 111-123

  Oms Oliu, Gemma ^a   Odriozola Serrano, Isabel ^a   Soliva Fortuny, Robert ^a   Elez Martínez, Pedro ^a   Martín Belloso, Olga ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ALTERNATIVE TECHNOLOGIES; ANTIOXIDANT COMPOUNDS; BASIC SCIENCE; BIOACTIVE COMPOUNDS; BIOACTIVE PROPERTIES; BIOLOGICAL FUNCTIONS; DEGRADATIVE PROCESS; DELETERIOUS EFFECTS; FOOD MATRIXES; FOOD RESEARCH; INTRINSIC FACTORS; LOW TEMPERATURE PROCESSING; NON-THERMAL PROCESS; NON-THERMAL TECHNOLOGY; NONTHERMAL; OPTIMISATIONS; ORGANOSULFUR COMPOUNDS; PHENOLICS; PRESERVATION TECHNOLOGIES; RESEARCH EFFORTS;

FOOD PRESERVATION; FOOD STORAGE; HEALTH; HEAT TREATMENT; PHENOLS; SULFUR COMPOUNDS;

THERMAL PROCESSING (FOODS);

EID: 84856577066     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2011.10.004     Document Type: Article

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