Antioxidant activity of Citrus fruits
Z Zou, W Xi, Y Hu, C Nie, Z Zhou - Food chemistry, 2016 - Elsevier
Citrus is well-known for its nutrition and health-promotion values. This reputation is derived
from the studies on the biological functions of phytochemicals in Citrus fruits and their …
from the studies on the biological functions of phytochemicals in Citrus fruits and their …
Mild processing applied to the inactivation of the main foodborne bacterial pathogens: A review
Abstract Background Salmonella, Listeria monocytogenes, Escherichia coli O157: H7 and
Campylobacter are the major bacterial pathogens associated with foodborne diseases and …
Campylobacter are the major bacterial pathogens associated with foodborne diseases and …
Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances
Exotic fruits play a vital role in human diet due to the presence of bioactive compounds.
Recent research shows the importance of phytochemicals and antioxidants in human health …
Recent research shows the importance of phytochemicals and antioxidants in human health …
Natural antioxidants of plant origin
R Amarowicz, RB Pegg - Advances in food and nutrition research, 2019 - Elsevier
Interest in the content of natural antioxidants in plant-based foods can be from the human
health perspective, in terms of how these compounds might help promote one's health and …
health perspective, in terms of how these compounds might help promote one's health and …
[图书][B] Handbook of antioxidants for food preservation
F Shahidi - 2015 - books.google.com
Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food
and makes it unappealing to consumers. The growing trend towards natural additives and …
and makes it unappealing to consumers. The growing trend towards natural additives and …
Effects of high pressure and thermal processing on quality properties and volatile compounds of pineapple fruit juice
W Wu, G Xiao, Y Yu, Y Xu, J Wu, J Peng, L Li - Food Control, 2021 - Elsevier
Traditional pasteurization method usually has negative impacts on color, flavor, and
bioactive compounds of fresh fruit juice. Therefore, it is critically important to develop novel …
bioactive compounds of fresh fruit juice. Therefore, it is critically important to develop novel …
Factors influencing levels of phytochemicals in selected fruit and vegetables during pre-and post-harvest food processing operations
Phytochemicals are important natural bioactive compounds of fruit and vegetables and are
widely recognised for their nutraceutical effects and health benefits. This review analyses …
widely recognised for their nutraceutical effects and health benefits. This review analyses …
Improving public health?: The role of antioxidant-rich fruit and vegetable beverages
PC Wootton-Beard, L Ryan - Food Research International, 2011 - Elsevier
Recent evaluations of diet quality in the UK reveal that two thirds of people still do not
consume the recommended five portions of fruit and vegetables per day. Fruit and …
consume the recommended five portions of fruit and vegetables per day. Fruit and …
Antioxidants, food processing and health
B Poljsak, V Kovač, I Milisav - Antioxidants, 2021 - mdpi.com
The loss and/or modification of natural antioxidants during various food processing
techniques and storage methods, like heat/thermal, UV, pulsed electric field treatment …
techniques and storage methods, like heat/thermal, UV, pulsed electric field treatment …
Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice
E Varela-Santos, A Ochoa-Martinez… - Innovative Food Science …, 2012 - Elsevier
The aim of the present study was to evaluate the effect high hydrostatic pressure (HHP)
processing (350–550MPa for 30, 90 and 150s) on microbial quality as well as physico …
processing (350–550MPa for 30, 90 and 150s) on microbial quality as well as physico …