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Antioxidants, Food Processing and Health

The loss and/or modification of natural antioxidants during various food processing techniques and storage methods, like heat/thermal, UV, pulsed electric field treatment, drying, blanching and irradiation is well described. Antioxidants in their reduced form are modified mainly by oxidation, and le...

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Detalles Bibliográficos
Autores principales: Poljsak, Borut, Kovač, Vito, Milisav, Irina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8001021/
https://www.ncbi.nlm.nih.gov/pubmed/33799844
http://dx.doi.org/10.3390/antiox10030433