High-pressure processing of berry and other fruit products: Implications for bioactive compounds and food safety

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 18, 2014, Pages 3877-3885

  Tadapaneni, Ravi Kiran ^a   Daryaei, Hossein ^a   Krishnamurthy, Kathiravan ^a   Edirisinghe, Indika ^a   Burton Freeman, Britt M ^a  

^a ILLINOIS INSTITUTE OF TECHNOLOGY   (United States)

Author keywords

anthocyanins; antioxidant; berry; beverages; bioactive compounds; fruit; high pressure processing; polyphenols; strawberry

Indexed keywords

ANTHOCYANINS; ANTIOXIDANTS; BEVERAGES; FRUITS; NUTRIENTS;

BERRY; BIOACTIVE COMPOUNDS; HIGH-PRESSURE PROCESSING; POLYPHENOLS; STRAWBERRY; HIGH PRESSURE PROCESSING;

FOOD SAFETY;

ANTIOXIDANT; PLANT EXTRACT; POLYPHENOL;

ANALYSIS; BEVERAGE; CHEMISTRY; DEVICES; EVALUATION STUDY; FOOD HANDLING; FOOD SAFETY; FRUIT; HUMAN; ISOLATION AND PURIFICATION; NUTRITIONAL VALUE; PROCEDURES;

ANTIOXIDANTS; BEVERAGES; FOOD HANDLING; FOOD SAFETY; FRUIT; HUMANS; NUTRITIVE VALUE; PLANT EXTRACTS; POLYPHENOLS;

FRAGARIA X ANANASSA;

EID: 84900296934     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf404400q     Document Type: Review

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