Review of the effects of food processing and formulation on flavonol and anthocyanin behaviour

Journal of Food Engineering

Volumn 111, Issue 2, 2012, Pages 208-217

  Ioannou, Irina ^a   Hafsa, Ines ^a,b   Hamdi, Salem ^b   Charbonnel, Céline ^a   Ghoul, Mohamed ^a  

^a UNIVERSITÉ DE LORRAINE   (France)

^b Ecole Superieure des Industries Alimentaires   (Tunisia)

Author keywords

Flavonoid; Food matrix; Food process; Modeling

Indexed keywords

ANTIOXIDANT CAPACITY; ANTIOXIDANT PROPERTIES; DEGRADATION KINETICS; FLAVONOID; FOOD MATRIX; FOOD MATRIXES; FOOD PROCESS; OPERATING CONDITION; PHYSICO-CHEMICALS; STORAGE PERIODS;

CHEMICAL CONTAMINATION; DEGRADATION; FLAVONOIDS; FOOD STORAGE; MECHANICAL PROPERTIES; MODELS;

THERMAL PROCESSING (FOODS);

EID: 84859158522     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.02.006     Document Type: Review

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