Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables

被引：0
|
作者：
Fahad Al-juhaimi
Kashif Ghafoor
Mehmet Musa Özcan
M. H. A. Jahurul
Elfadil E. Babiker
S. Jinap
F. Sahena
M. S. Sharifudin
I. S. M. Zaidul
机构：
[1] King Saud University,Department of Food Science and Nutrition, College of Food and Agricultural Sciences
[2] Selcuk University,Department of Food Engineering, Faculty of Agriculture
[3] International Islamic University,Faculty of Pharmacy
[4] Universiti Malaysia Sabah,Faculty of Food Science and Nutrition
[5] Universiti Putra Malaysia,Department of Food Science, Faculty of Food Science and Technology
[6] Universiti Putra Malaysia,Institute Food Safety and Food Integrity (FOSFI),Institute of Tropical Agriculture and Food Security
[7] International Islamic University Malaysia (IIUM),Faculty of Science
来源：
Journal of Food Science and Technology | 2018年 / 55卷
关键词：
Natural antioxidants; Conventional processing; Thermal processing; Nonthermal methods; Fruit and vegetable handling;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：3872 / 3880
页数：8
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