State of Polyphenols in the Drying Process of Fruits and Vegetables

Critical Reviews in Food Science and Nutrition

Volumn 55, Issue 5, 2015, Pages 660-669

  McSweeney, M ^a   Seetharaman, K ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

drying; Fruits; polyphenols; vegetables

Indexed keywords

DEGRADATION; FRUITS; NEURODEGENERATIVE DISEASES; VEGETABLES;

CARDIO-VASCULAR DISEASE; DEGRADATION MECHANISM; DRYING TECHNIQUE; DRYING TECHNOLOGY; FRUITS AND VEGETABLES; POLYPHENOL CONTENT; POLYPHENOLS; VEGETABLES AND FRUITS;

DRYING;

POLYPHENOL;

CHEMISTRY; DESICCATION; FOOD HANDLING; FOOD PRESERVATION; FRUIT; PROCEDURES; VEGETABLE;

DESICCATION; FOOD HANDLING; FOOD PRESERVATION; FRUIT; POLYPHENOLS; VEGETABLES;

EID: 84920051551     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2012.670673     Document Type: Article

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