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

• Main Authors: Fahad Al-juhaimi, Kashif Ghafoor, Mehmet Musa O¨zcan, Md Jahurul Haque Akanda, Elfadil E. Babiker, S. Jinap, F. Sahena, Sharifudin Md. Shaarani, I. S. M. Zaidul
• Format: Article
• Language: English; English
• Published: Springer India 2018
• Subjects: Food processing and manufacture
• Online Access: https://eprints.ums.edu.my/id/eprint/32006/1/Effect%20of%20various%20food%20processing%20and%20handling%20methods%20on%20preservation%20of%20natural%20antioxidants%20in%20fruits%20and%20vegetables_ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/32006/2/Effect%20of%20various%20food%20processing%20and%20handling%20methods%20on%20preservation%20of%20natural%20antioxidants%20in%20fruits%20and%20vegetables.pdf; https://eprints.ums.edu.my/id/eprint/32006/; https://link.springer.com/content/pdf/10.1007/s13197-018-3370-0.pdf; https://doi.org/10.1007/s13197-018-3370-0

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...