Phenolic-enriched foods: Sources and processing for enhanced health benefits

Proceedings of the Nutrition Society

Volumn 76, Issue 2, 2017, Pages 163-171

  McDougall, Gordon J ^a  

^a SCOTTISH CROP RESEARCH INSTITUTE   (United Kingdom)

Author keywords

Berries; Breeding; Health; Intake; Polyphenols; Processing; Reformulation

Indexed keywords

ANTHOCYANIN; FAT; FLAVONOL; POLYPHENOL; TANNIN;

BERRY; BIOLOGICAL ACTIVITY; CHEMICAL STRUCTURE; CONFERENCE PAPER; DIETARY INTAKE; FERMENTATION; FOOD COMPOSITION; FOOD PROCESSING; FRUIT BREEDING; GENETIC VARIABILITY; HEAT TREATMENT; HUMAN; MOLECULAR STABILITY; NONHUMAN; NUTRIENT CONTENT; PASTEURIZATION; ANALYSIS; BEVERAGE; CHEMISTRY; DIET; DIETARY SUPPLEMENT; FORTIFIED FOOD; FRUIT;

BEVERAGES; DIET; DIETARY SUPPLEMENTS; FOOD, FORTIFIED; FRUIT; HUMANS; POLYPHENOLS;

EID: 84994099323     PISSN: 00296651     EISSN: 14752719     Source Type: Journal    
DOI: 10.1017/S0029665116000835     Document Type: Conference Paper

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