An up-to-date review: differential biosynthesis mechanisms and enrichment methods for health-promoting anthocyanins of citrus fruits during processing and storage.

Autor: Chen J; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China., Liu F; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China.; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, China., Wu RA; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China., Chen J; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China.; Ningbo Innovation Center, Zhejiang University, Ningbo, China.; Zhongyuan Institute, Zhejiang University, Zhengzhou, Ningbo, China., Wang W; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China.; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, China., Ye X; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China.; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, China.; Ningbo Innovation Center, Zhejiang University, Ningbo, China.; Zhongyuan Institute, Zhejiang University, Zhengzhou, Ningbo, China., Liu D; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China.; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, China.; Ningbo Innovation Center, Zhejiang University, Ningbo, China.; Zhongyuan Institute, Zhejiang University, Zhengzhou, Ningbo, China., Cheng H; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China.; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, China.; Ningbo Innovation Center, Zhejiang University, Ningbo, China.; Zhongyuan Institute, Zhejiang University, Zhengzhou, Ningbo, China.

Publikováno v: Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2024; Vol. 64 (12), pp. 3989-4015. Date of Electronic Publication: 2022 Nov 02.

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

Quality characteristics of Tomato Fruits for processing based on chemical composition and functional compounds in response to fertilization rate with potassium humate.

Autor: Ramadan, M. A.¹, Khalil, K. I.¹, El Roby, M. H.¹, Othman, A. S.²

Publikováno v: Fayoum Journal of Agricultural Research & Development / Maǧallaẗ Al-Fayūm lil Buḥūṯ wa Al-Tanmiyyaẗ Al-Zirāʿiyyaẗ. 2021, Vol. 35 Issue 2, p245-258. 14p.

Saptarishi Agro Industries touches roof on getting nod to launch Frozen Fruits & Vegetables processing project.

Publikováno v: Ace Analyser: Company News. 8/14/2024, pN.PAG-N.PAG. 1p.

An up-to-date review: differential biosynthesis mechanisms and enrichment methods for health-promoting anthocyanins of citrus fruits during processing and storage

Autor: Jin, Chen, Feifei, Liu, Ricardo Antonio, Wu, Jianle, Chen, Wenjun, Wang, Xingqian, Ye, Donghong, Liu, Huan, Cheng

Publikováno v: Critical Reviews in Food Science and Nutrition. :1-27

Anthocyanins, naturally found in citrus, play key roles in improving the qualities of citrus fruits and products. Dietary consumption of fruit-derived anthocyanins is concerned increasingly owing to health-promoting properties. However, anthocyanins

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::01617cdd787f0086a8c8fa838255b4f9
https://doi.org/10.1080/10408398.2022.2137778