Impact of Processing on Antioxidant Rich Foods

Impact of Processing on Antioxidant Rich Foods

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

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Bibliographische Detailangaben
Veröffentlicht in:Antioxidants 2022-04, Vol.11 (5), p.797
Hauptverfasser: Loizzo, Monica Rosa, Tundis, Rosa
Format: Artikel
Sprache:eng
Schlagworte:
Antioxidants
Bioavailability
Brassica napus
Carotenoids
Cold
Cooking
Cultivars
Drying
Fatty acids
Fermentation
Food products
Fruits
Functional foods & nutraceuticals
Heat
n/a
Olive oil
Peanut butter
Phenolic compounds
Phytochemicals
Potatoes
Soy products
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Beschreibung
Zusammenfassung:Food is processed to make it safe, to make its shelf-life more stable, and to make it more desirable [...].
ISSN:2076-3921
2076-3921
DOI:10.3390/antiox11050797