A Review on the Effect of Drying on Antioxidant Potential of Fruits and Vegetables

Critical Reviews in Food Science and Nutrition

Volumn 56, Issue , 2016, Pages S110-S129

  Kamiloglu, Senem ^a   Toydemir, Gamze ^b   Boyacioglu, Dilek ^a,c   Beekwilder, Jules ^d   Hall, Robert D ^d,e,f   Capanoglu, Esra ^a  

^a ISTANBUL TECHNICAL UNIVERSITY   (Turkey)

^b OKAN UNIVERSITY   (Turkey)

^c Scientific Bio Solutions   (Turkey)

^d WAGENINGEN UNIVERSITY   (Netherlands)

^e Netherlands Metabolomics Center   (Netherlands)

^f CENTRE FOR BIOSYSTEMS GENOMICS   (Netherlands)

Author keywords

antioxidants; ascorbic acid; carotenoids; Drying; fruits; polyphenols; vegetables

Indexed keywords

AGENTS; ANTIOXIDANTS; ASCORBIC ACID; DISEASES; FRUITS; ORGANIC ACIDS; PIGMENTS; PLANTS (BOTANY); SPOILAGE; THERMAL PROCESSING (FOODS); VEGETABLES;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT POTENTIAL; CARDIO-VASCULAR DISEASE; CAROTENOIDS; FRUITS AND VEGETABLES; HEALTH BENEFICIAL EFFECTS; MICROBIAL SPOILAGE; POLYPHENOLS;

DRYING;

ANTIOXIDANT; ASCORBIC ACID; CAROTENOID; FLAVONOID; HYDROXYBENZOIC ACID DERIVATIVE; PHENOLIC ACID;

CHEMISTRY; DESICCATION; FOOD HANDLING; FRUIT; HUMAN; NUTRITIONAL VALUE; VEGETABLE;

ANTIOXIDANTS; ASCORBIC ACID; CAROTENOIDS; DESICCATION; FLAVONOIDS; FOOD HANDLING; FRUIT; HUMANS; HYDROXYBENZOATES; NUTRITIVE VALUE; VEGETABLES;

EID: 84978134230     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2015.1045969     Document Type: Article

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