✦ LIBER ✦

Review of the effects of food processing and formulation on flavonol and anthocyanin behaviour

✍ Scribed by Irina Ioannou; Ines Hafsa; Salem Hamdi; Céline Charbonnel; Mohamed Ghoul

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

EFFECT OF FLAVONOLS ON ASCORBIC ACID AND

✍ A. J. SHRIKHANDE; F. J. FRANCIS 📂 Article 📅 1974 🏛 Institute of Food Technologists 🌐 English ⚖ 445 KB

Effect of thermal processing on anthocya

✍ Ankit Patras; Nigel. P. Brunton; Colm O'Donnell; B.K. Tiwari 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 336 KB

Effect of oral processing behaviour on f

✍ Hogenkamp, P.S.; Schiöth, H.B. 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 303 KB

Effect of curing and cooking on flavonol

✍ A.S. Rodrigues; M.R. Pérez-Gregorio; M.S. García-Falcón; J. Simal-Gándara 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 401 KB

Effect of Ultrafiltration on Anthocyanin

✍ Nora Pap; Mika Mahosenaho; Eva Pongrácz; Helmi Mikkonen; Mari Jaakkola; Vesa Vir 📂 Article 📅 2010 🏛 Springer-Verlag 🌐 English ⚖ 226 KB

The effect of high hydrostatic pressure

✍ Altuner, Ergin Murat; Tokuşoğlu, Özlem 📂 Article 📅 2013 🏛 John Wiley and Sons 🌐 English ⚖ 768 KB