Food processing and its impact on phenolic constituents in food
Author:
Affiliation:
1. School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, United Kingdom
2. Department of Food Science and Technology, Delta State University, Abraka, PMB 1 Delta State, Nigeria
Funder
Tertiary Educational Trust Fund, Abuja, Delta State University, Abraka
Publisher
Informa UK Limited
Subject
General Earth and Planetary Sciences,General Engineering,General Environmental Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/23311932.2018.1507782
Reference54 articles.
1. Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation
2. Bioprocessing of wheat (Triticum aestivum cv. Kronstad) bran from Northwest Mexico: effects on ferulic acid bioaccessibility in breads
3. Bioprocessing of Wheat Bran in Whole Wheat Bread Increases the Bioavailability of Phenolic Acids in Men and Exerts Antiinflammatory Effects ex Vivo
4. Bioprocessing of Wheat Bran Improves in vitro Bioaccessibility and Colonic Metabolism of Phenolic Compounds
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