Changes in the Polyphenol Profile of Tomato Juices Processed by Pulsed Electric Fields-Reference-Cited by-同舟云学术

Changes in the Polyphenol Profile of Tomato Juices Processed by Pulsed Electric Fields

Published:2012-09-17 Issue:38 Volume:60 Page:9667-9672
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Vallverdú-Queralt Anna¹²,Odriozola-Serrano Isabel³,Oms-Oliu Gemma³,Lamuela-Raventós Rosa Maria¹²,Elez-Martínez Pedro³,Martín-Belloso Olga³

Affiliation:

1. Nutrition and Food Science Department, XaRTA, INSA, Pharmacy School, University of Barcelona, Avinguda de Joan XXIII s/n, Barcelona 08028, Spain

2. CIBER CB06/03 Fisiopatología de la Obesidad y la Nutrición (CIBEROBN) and RETICS RD06/0045/0003, Instituto de Salud Carlos III, Madrid 28029, Spain

3. Department of Food Technology, University of Lleida, Rovira Roure 191, Lleida 25198, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf302791k

Reference21 articles.

1. Tomatoes and Tomato Products as Dietary Sources of Antioxidants

2. Dietary phenolics: chemistry, bioavailability and effects on health

3. Occurrence of Flavonols in Tomatoes and Tomato-Based Products

4. The Flavonoids of Tomatoes

5. Review: Potential of High Hydrostatic Pressure and Pulsed Electric Fields for Energy Efficient and Environmentally Friendly Food Processing

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