Stability of health related compounds in plant foods through the application of non thermal processes

Publication year: 2011 Source: Trends in Food Science & Technology, Available online 19 October 2011 Gemma Oms-Oliu, Isabel Odriozola-Serrano, Robert Soliva-Fortuny, Pedro Elez Martínez, Olga Martín Belloso A significant number of compounds found in plant-based foods exhibits health promoting biological functions. Over the past decades, food research has shed light on the basic science of the degradative processes that account for losses of these compounds. Indeed, temperature/time conditions have been shown to play a determinant role when aiming at preserving the bioactive potential of raw products

Publication year: 2011 Source: Trends in Food Science & Technology, Available online 19 October 2011 Gemma Oms-Oliu, Isabel Odriozola-Serrano, Robert Soliva-Fortuny, Pedro Elez Martínez, Olga Martín Belloso A significant number of compounds found in plant-based foods exhibits health promoting biological functions. Over the past decades, food research has shed light on the basic science of the degradative processes that account for losses of these compounds. Indeed, temperature/time conditions have been shown to play a determinant role when aiming at preserving the bioactive potential of raw products

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Stability of health related compounds in plant foods through the application of non thermal processes

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