Stability and extraction of bioactive sulfur compounds from Allium genus processed by traditional and innovative technologies

Journal of Food Composition and Analysis

Volumn 61, Issue , 2017, Pages 28-39

  Poojary, Mahesha M ^a,b   Putnik, Predrag ^c   Bursać Kovačević, Danijela ^c   Barba, Francisco J ^d   Lorenzo, Jose Manuel ^e   Dias, Daniel A ^a   Shpigelman, Avi ^f  

^a RMIT UNIVERSITY   (Australia)

^b UNIVERSITY OF CAMERINO   (Italy)

^c UNIVERSITY OF ZAGREB   (Croatia)

^d UNIVERSITY OF VALENCIA   (Spain)

^e CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

^f TECHNION ISRAEL INSTITUTE OF TECHNOLOGY   (Israel)

Author keywords

Allium; Bioactive sulfur compounds; Food analysis; Food composition; High pressure processing; Microwaves; Supercritical fluids; Thermal processing; Ultrasound

Indexed keywords

EID: 85019099311     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2017.04.007     Document Type: Review

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