Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables

• Main Authors: Al-Juhaimi, Fahad, Ghafoor, Kashif, Ozcan, Mehmet Musa, Akanda, Md. Jahurul Haque, Babiker, Elfadil E., Selamat, Jinap, Ferdosh, Sahena, Md Shaarani, Sharifudin, Islam Sarker, Md. Zaidul
• Format: Article
• Language: English
• Published: Springer 2018
• Online Access: http://psasir.upm.edu.my/id/eprint/72463/1/Effect%20of%20various%20food%20processing%20and%20handling%20methods%20on%20preservation%20of%20natural%20antioxidants%20in%20fruits%20and%20vegetables.pdf; http://psasir.upm.edu.my/id/eprint/72463/; https://link.springer.com/article/10.1007/s13197-018-3370-0
• Institution: Universiti Putra Malaysia

Bioactive compounds from plant sources are generally categorized as natural antioxidants with well-known health benefits. The health-promoting characteristics of natural antioxidants include anti-inflammatory, anti-diabetic, and hepatic effects as well as free radical scavenging. Herein, a comprehen...