Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables-Reference-Cited by-同舟云学术

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Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables

Published:2018-08-12 Issue:10 Volume:55 Page:3872-3880
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Al-juhaimi Fahad,Ghafoor Kashif,Özcan Mehmet Musa,Jahurul M. H. A.,Babiker Elfadil E.,Jinap S.,Sahena F.,Sharifudin M. S.,Zaidul I. S. M.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-018-3370-0/fulltext.html

Reference77 articles.

1. Abid M, Jabbar S, Hu B, Hashim MM, Wu T, Wu Z, Khan MA, Zeng X (2014) Synergistic impact of sonication and high hydrostatic pressure on microbial and enzymatic inactivation of apple juice. LWT Food Sci Technol 59:70–76

2. Agcam E, Akyildiz A, Evrendilek GA (2014) Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurization. Food Chem 143:354–361

3. Alothman MR, Bhat KA (2009) Effects of radiation processing on phytochemicals and antioxidants in plant produce. Trends Food Sci Technol 20:201–212

4. Amin I, Norazaidah Y, Hainida KIE (2006) Antioxidant activity and phenolic content of raw and blanched Amaranthus species. Food Chem 94:47–52

5. Arena E, Fallico B, Maccarone E (2001) Evaluation of antioxidant capacity of blood orange juices as influenced by constituents, concentration process and storage. Food Chem 74:423–427

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