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

页码：3872 / 3880

页数：8