Interaction of polyphenols with food components: Safety, quality and nutritional aspects: Editorial-Reference-Cited by-同舟云学术

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Interaction of polyphenols with food components: Safety, quality and nutritional aspects: Editorial

Published:2022-10-10 Issue:11 Volume:57 Page:6891-6892
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Khan Muhammad Kamran¹^ORCID,Le Bourvellec Carine²^ORCID,Muñoz Erika Salas³^ORCID

Affiliation:

1. Department of Food Science Government College University Faisalabad Faisalabad Pakistan

2. UMR408 – Security and Quality of Plant Products (SQPOV) French National Institute for Agriculture, Food, and Environment (INRAE) Avignon France

3. Faculty of Chemical Sciences Autonomous University of Chihuahua Chihuahua Mexico

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16126

Reference5 articles.

1. Comparison of high‐pressure processing, ultrasound and heat treatments on the qualities of a gallic acid copigmented blueberry–grape–pineapple–cantaloupe juice blend

2. Comparison in morphology, structure and functionality of curcumin‐loaded starch nanoparticles fabricated from short, medium and long chain‐length debranched cassava starches

3. Effect of resveratrol and curcumin on formation of N‐Carboxymethyl lysine and its intracellular oxidative stress

4. Polyphenol lipophilisation: a suitable tool for the valorisation of natural by‐products

5. Changes in phenolic compounds, antioxidant potential and antinutritional factors of Teff ( Eragrostis tef ) during different thermal processing methods

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