Effect of Processing on Phenolic Antioxidants of Fruits, Vegetables, and Grains—A Review

Critical Reviews in Food Science and Nutrition

Volumn 55, Issue 7, 2015, Pages 887-918

  Nayak, Balunkeswar ^a   Liu, Rui Hai ^b   Tang, Juming ^c  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^b Cornell University ^*  (United States)

^c WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Anthocyanin; antioxidant activity; flavonoids; food processing; phenolics; phytochemicals

Indexed keywords

ANTHOCYANINS; ANTIOXIDANTS; CANNING; ELECTRIC FIELDS; FLAVONOIDS; FOOD PROCESSING; FRUITS; GRAIN (AGRICULTURAL PRODUCT); HYDROSTATIC PRESSURE; PROCESSED FOODS; QUALITY CONTROL; VEGETABLES;

ANTI-OXIDANT ACTIVITIES; FRUITS AND VEGETABLES; HIGH HYDROSTATIC PRESSURE; NUTRITIONAL QUALITIES; PHENOLICS; PHYTOCHEMICALS; PROCESSING OPERATIONS; PULSED ELECTRIC FIELD;

THERMAL PROCESSING (FOODS);

LYCOPERSICON ESCULENTUM; ZEA MAYS;

ANTIOXIDANT; ASCORBIC ACID; PHENOL DERIVATIVE;

CHEMISTRY; FOOD GRAIN; FOOD HANDLING; FRUIT; HEAT; HUMAN; NUTRITIONAL VALUE; PROCEDURES; VEGETABLE;

ANTIOXIDANTS; ASCORBIC ACID; EDIBLE GRAIN; FOOD HANDLING; FRUIT; HOT TEMPERATURE; HUMANS; NUTRITIVE VALUE; PHENOLS; VEGETABLES;

EID: 84961358918     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2011.654142     Document Type: Article

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