Nutrient density and bioaccessibility, and the antioxidant, satiety, glycemic, and alkalinizing potentials of fruit-based foods according to the degree of processing: a narrative review-Reference-Cited by-同舟云学术

Nutrient density and bioaccessibility, and the antioxidant, satiety, glycemic, and alkalinizing potentials of fruit-based foods according to the degree of processing: a narrative review

Published:2019-11-01 Issue:19 Volume:60 Page:3233-3258
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Fardet Anthony¹^ORCID,Richonnet Céline²

Affiliation:

1. Department of Human Nutrition, Université Clermont Auvergne, INRA, UNH, Unité de Nutrition Humaine, CRNH Auvergne, Clermont-Ferrand, France;

2. Department of Nutrition, MOM Group, 1 Rue de la Pépinière, Paris, France

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2019.1682512

Reference166 articles.

1. Impact of high-intensity pulsed electric field variables affecting peroxidase and lipoxygenase activities of watermelon juice

2. Efficacy of non-thermal technologies and sanitizer solutions on microbial load reduction and quality retention of strawberries

3. Effect of ozone pre-conditioning on quality and antioxidant capacity of papaya fruit during ambient storage

4. Ozone-induced changes of antioxidant capacity of fresh-cut tropical fruits

5. Effects of pulsed electric field processing on the quality and microbial inactivation of sour cherry juice

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