Effect of High Hydrostatic Pressure Processing Strategies on Retention of Antioxidant Phenolic Bioactives in Foods and Beverages – a Review

Effect of High Hydrostatic Pressure Processing Strategies on Retention of Antioxidant Phenolic Bioactives in Foods and Beverages – a Review

Phenolic compounds, especially flavonoids have health-promoting benefits that play some important roles in foods as visual appearance, taste, aroma and represent an abundant antioxidant component of the human and animal diet. High hydrostatic pressure processing (HHPP) conditions (300–700 MPa) at mo...

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Bibliographic Details
Main Author: Tokuşoğlu Özlem
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2016-12-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
high hydrostatic pressure
phenolics
bioactives
foods
Online Access:http://www.degruyter.com/view/j/pjfns.2016.66.issue-4/pjfns-2015-0011/pjfns-2015-0011.xml?format=INT
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