Effect of novel technologies on polyphenols during food processing

Innovative Food Science and Emerging Technologies

Volumn 45, Issue , 2018, Pages 361-381

  Khan, Muhammad Kamran ^a   Ahmad, Khalil ^a   Hassan, Sadia ^a,b   Imran, Muhammad ^a   Ahmad, Nazir ^a   Xu, Changmou ^b  

^a GOVERNMENT COLLEGE UNIVERSITY   (Pakistan)

^b UNIVERSITY OF NEBRASKA LINCOLN   (United States)

Author keywords

HHP; HPCD; Microwave; PEF; Polyphenols; Ultrasound

Indexed keywords

ELECTRIC FIELDS; ENERGY EFFICIENCY; FOOD PRODUCTS; HYDROSTATIC PRESSURE; MICROWAVE IRRADIATION; MICROWAVES; NUTRITION; PROCESSED FOODS; ULTRASONICS;

EMERGING TECHNOLOGIES; ENVIRONMENT CONSERVATION; FOOD PROCESSING TECHNOLOGY; HIGH HYDROSTATIC PRESSURE; HPCD; NUTRITIONAL PROPERTIES; POLYPHENOLS; PULSED ELECTRIC FIELD;

FOOD PROCESSING;

EID: 85038835903     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2017.12.006     Document Type: Review

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