The Effects of Non-Thermal Technologies on Phytochemicals
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Phytochemicals are biologically active compounds present in plants used for food and medicine. A great deal of interest has been generated recently in the isolation, characterization and biological activity of these phytochemicals. This book is in response to the need for more current and global scope of phytochemicals. It contains chapters written by internationally recognized authors. The topics covered in the book range from their occurrence, chemical and physical characteristics, analytical procedures, biological activity, safety and industrial applications. The book has been planned to meet the needs of the researchers, health professionals, government regulatory agencies and industries. This book will serve as a standard reference book in this important and fast growing area of phytochemicals, human nutrition and health.
Is part ofPhytochemicals: a Global Perspective of Their Role in Nutrition and Health / edited by Venketeshwer Rao. 2012
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Antioxidant activity of thermal or non-thermally treated strawberry and mango juices by Saccharomyces cerevisiae growth based assays Odriozola Serrano, Isabel; Puigpinós Roig, Judit; Oms Oliu, Gemma; Herrero Perpiñán, Enrique; Martín Belloso, Olga (Elsevier, 2016)The antioxidant activity of strawberry or mango juice [untreated or treated by high intensity pulsed electric fields (HIPEF) or heat] has been studied on a Saccharomyces cerevisiae yeast strain exposed to different oxidants ...
Effects of high-intensity pulsed electric field processing conditions on lycopene, vitamin C and antioxidant capacity of watermelon juice Oms Oliu, Gemma; Odriozola Serrano, Isabel; Soliva-Fortuny, Robert; Martín Belloso, Olga (Elsevier, 2009)Watermelon juice was subjected to high-intensity pulsed electric fields (HIPEF). The effects of process parameters including electric field strength (30–35 kV/cm), pulse frequency (50–250 Hz), treatment time (50–2050 μs), ...
Effects of pulsed electric fields processing strategies on Health-related compounds of plant-based foods Elez Martínez, Pedro; Odriozola Serrano, Isabel; Oms Oliu, Gemma; Soliva-Fortuny, Robert; Martín Belloso, Olga (Springer Verlag, 2017-06-01)In the last decades, pulsed electric fields (PEF) have been proposed as alternative or complementary to traditional food processing technologies in order to improve the competitiveness of the food industry. PEF has been ...