An Integrated Approach to Mandarin Processing: Food Safety and Nutritional Quality, Consumer Preference, and Nutrient Bioaccessibility

Comprehensive Reviews in Food Science and Food Safety

Volumn 16, Issue 6, 2017, Pages 1345-1358

  Putnik, Predrag ^a   Barba, Francisco J ^b   Lorenzo, Jose Manuel ^c   Gabrić, Domagoj ^a   Shpigelman, Avi ^d   Cravotto, Giancarlo ^e   Bursać Kovačević, Danijela ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b UNIVERSITY OF VALENCIA   (Spain)

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

^d TECHNION ISRAEL INSTITUTE OF TECHNOLOGY   (Israel)

^e UNIVERSITY OF TURIN   (Italy)

Author keywords

bioaccessibility; bioactive compounds; food quality; food safety; mandarin juice production

Indexed keywords

FOOD SAFETY;

BIOACCESSIBILITY; BIOACTIVE COMPOUNDS; CITRUS RETICULATA BLANCO; FOOD QUALITY; FUNCTIONAL PROPERTIES; MANDARIN JUICES; NUTRITIONAL BENEFITS; NUTRITIONAL QUALITIES;

THERMAL PROCESSING (FOODS);

EID: 85033198960     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12310     Document Type: Review

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