Investigating the Effects of Large-Scale Processing on Phytochemicals and Antioxidant Activity of Pomegranate Juice-Reference-Cited by-同舟云学术

Investigating the Effects of Large-Scale Processing on Phytochemicals and Antioxidant Activity of Pomegranate Juice

Published:2016-06-03 Issue:2 Volume:41 Page:e12792
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Farahmand Maryam¹,Golmakani Mohammad-Taghi¹^ORCID,Mesbahi Gholamreza¹,Farahnaky Asgar¹²

Affiliation:

1. Department of Food Science and Technology, School of Agriculture; Shiraz University; Shiraz Iran

2. School of Biomedical Sciences; ARC Industrial Transformation Training Centre for Functional Grains and Graham Centre for Agricultural Innovation, Charles Sturt University; WaggaWagga NSW Australia

Funder

Shiraz University

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12792/fullpdf

Reference37 articles.

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3. Qualitative and nutritional differences in processing tomatoes grown under commercial organic and conventional production systems;Barrett;J. Food Sci.,2007

4. Estimation of total flavonoid content in propolis by two complementary colorimetric methods;Chang;J. Food Drug. Anal.,2002

5. Optimization of guava juice and powder production;Chopda;J. Food Proc. Preserv.,2001

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