Impact of Processing on Antioxidant Rich Foods-Reference-Cited by-同舟云学术

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Impact of Processing on Antioxidant Rich Foods

Published:2022-04-19 Issue:5 Volume:11 Page:797
ISSN:2076-3921
Container-title:Antioxidants
language:en
Short-container-title:Antioxidants

Author:

Loizzo Monica Rosa^ORCID,Tundis Rosa^ORCID

Abstract

Food is processed to make it safe, to make its shelf-life more stable, and to make it more desirable [...]

Publisher

MDPI AG

Subject

Cell Biology,Clinical Biochemistry,Molecular Biology,Biochemistry,Physiology

Link

https://www.mdpi.com/2076-3921/11/5/797/pdf

Reference23 articles.

1. The Impact of Food Processing on the Nutritional Quality of Vitamins and Minerals

2. The Impact of Processing on the Nutritional Quality of Food Proteins

3. Intake of Nutrient and Non-Nutrient Dietary Antioxidants. Contribution of Macromolecular Antioxidant Polyphenols in an Elderly Mediterranean Population

4. The Different Contributors to Antioxidant Activity in Thermally Dried Flesh and Peel of Astringent Persimmon Fruit

5. Effect of Crushing Peanuts on Fatty Acid and Phenolic Bioaccessibility: A Long-Term Study

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Phytochemicals and bioactive constituents in food packaging - A systematic review;Heliyon;2023-11

2. A novel biorefinery concept based on marginally used halophyte biomass;Sustainable Energy & Fuels;2023

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