Effects of high hydrostatic pressure processing and subsequent storage on phenolic contents and antioxidant activity in fruit and vegetable products

International Journal of Food Science and Technology

Volumn 52, Issue 1, 2017, Pages 3-12

  Zhao, Guanghe ^a,b   Zhang, Ruifen ^a,b   Zhang, Mingwei ^a  

^a INSTITUTE OF ANIMAL SCIENCE   (China)

^b HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antioxidant activity; fruit and vegetable products; high hydrostatic pressure; phenolic compounds; storage

Indexed keywords

ANTIOXIDANTS; BIOACTIVITY; ENERGY STORAGE; FOOD STORAGE; FRUITS; HYDRAULICS; HYDROSTATIC PRESSURE; PASTEURIZATION; PHENOLS; VEGETABLES;

ANTI-OXIDANT ACTIVITIES; FOOD SCIENCE AND TECHNOLOGY; FRUIT AND VEGETABLES; HIGH HYDROSTATIC PRESSURE; HIGH HYDROSTATIC PRESSURE PROCESSING; INTERNATIONAL JOURNALS; PHENOLIC COMPOUNDS; THERMAL PASTEURISATION;

THERMAL PROCESSING (FOODS);

EID: 84979763554     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13203     Document Type: Review

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