Factors influencing levels of phytochemicals in selected fruit and vegetables during pre- and post-harvest food processing operations
@article{Tiwari2013FactorsIL, title={Factors influencing levels of phytochemicals in selected fruit and vegetables during pre- and post-harvest food processing operations}, author={Uma Tiwari and Enda Cummins}, journal={Food Research International}, year={2013}, volume={50}, pages={497-506} }
190 Citations
An Evaluation of the Impact of Novel Processing Technologies on the Phytochemical Composition of Fruits and Vegetables
- BiologyPhytochemicals - Source of Antioxidants and Role in Disease Prevention
- 2018
This chapter will focus on the effects such novel technologies can have on food quality and stability on phytochemicals in fruit and vegetable products.
Kinetics of Phytochemicals Degradation During Thermal Processing of Fruits Beverages
- ChemistryNon-Alcoholic Beverages
- 2019
Evaluation of polyphenolic content and antioxidant activity in two onion varieties grown under organic and conventional production systems.
- Chemistry, MedicineJournal of the science of food and agriculture
- 2017
Organic cultivation practices resulted in significantly higher levels of potential bioactive compounds in onion, including total phenolics, total flavonoids and antioxidant activity.
Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation.
- Chemistry, MedicineFood research international
- 2018
IMPACT OF PROCESSING ON NUTRITIONAL AND ANTINUTRITIONAL FACTORS OF LEGUMES: A REVIEW
- 2018
Legumes grain seeds are broadly developed and consumed all over the world. Legumes are considered as an important constituent of human diet, economical source of energy, proteins, carbohydrates,…
Conventional and Organic Farming — Does Organic Farming Benefit Plant Composition, Phenolic Diversity and Antioxidant Properties?
- Business
- 2016
The growing demanding from consumers for healthier foods, produced using environmentally friendly farming practices has resulted in the rapid expansion of organic farming. There are numerous studies…
Effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals
- ChemistryTrends in Food Science & Technology
- 2019
Influence of the Phenological Stage and Harvest Date on the Bioactive Compounds Content of Green Pepper Fruit
- MedicineMolecules
- 2021
The results show that the phenological stage and harvest date are key factors that significantly influence the bioactive compounds of green peppers, and those that appear by S12 and 20 April could be more beneficial to health.
References
SHOWING 1-10 OF 99 REFERENCES
Effects of organic and conventional growth systems on the content of flavonoids in onions and phenolic acids in carrots and potatoes.
- Biology, MedicineJournal of agricultural and food chemistry
- 2010
On the basis of the present study carried out under well-controlled conditions, it cannot be concluded that organically grown onions, carrots, and potatoes generally have higher contents of health-promoting secondary metabolites in comparison with the conventionally cultivated ones.
Phytochemical phenolics in organically grown vegetables.
- Biology, MedicineMolecular nutrition & food research
- 2005
Although organic production method alone did not enhance biosynthesis of phytochemicals in lettuce and collards, the organic system provided an increased opportunity for insect attack, resulting in a higher level of total phenolic agents in pac choi.
Phenolics in cereals, fruits and vegetables: occurrence, extraction and analysis.
- Chemistry, MedicineJournal of pharmaceutical and biomedical analysis
- 2006
Factors Influencing β-Glucan Levels and Molecular Weight in Cereal-Based Products
- Chemistry
- 2009
ABSTRACT The beneficial role of soluble dietary fiber in human nutrition is well documented and has lead to a growing demand for the incorporation of β-glucan, particularly from oats and barley, into…
Glucosinolates in Brassica vegetables: the influence of the food supply chain on intake, bioavailability and human health.
- Biology, MedicineMolecular nutrition & food research
- 2009
The effects of various factors in the supply chain of Brassica vegetables including breeding, cultivation, storage and processing on intake and bioavailability of GLSs are extensively discussed in this paper.
Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
- Chemistry
- 2010
Characterisation of polyphenols and antioxidant properties of five lettuce varieties and escarole.
- Chemistry, MedicineFood chemistry
- 2008