Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances
- Author
- RAWSON, A1 ; PATRAS, A2 ; TIWARI, B. K3 ; NOCI, F4 ; KOUTCHMA, T5 ; BRUNTON, N6
[1] Department of Biochemistry, School of Natural Sciences, National University of Ireland, Galway, Ireland
[2] Department of Food Science, University of Guelph, Ontario, Canada
[3] Manchester Metropolitan University, Manchester, M146HR, United Kingdom
[4] Department of Food Science, University College Dublin, Dublin, Ireland
[5] Guelph Food Research Centre, Agriculture and Agri-Food Canada, Guelph Ontario, Canada
[6] Teagasc, Ashtown Food Research, Dublin 15, Ireland - Issue title
- EXOTIC FRUITS: THEIR COMPOSITION, NUTRACEUTICAL AND AGROINDUSTRIAL POTENTIAL
- Author (monograph)
- SANT'ANA, Anderson de Souza (Editor)1
[1] Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, Brazil - Source
Food research international. 2011, Vol 44, Num 7, pp 1875-1887, 13 p ; ref : 2 p.1/4
- ISSN
- 0963-9969
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Bioactive Non thermal Phytochemicals Processing Thermal
- Keyword (fr)
- Article synthèse Produit à base de fruit Technologie
- Keyword (en)
- Review Fruit product Technology
- Keyword (es)
- Artículo síntesis Producto a base de fruta Tecnología
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 24462486
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodres.2011.02.053 
https://dx.doi.org/10.1016/j.foodres.2011.02.053
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