Nutritional quality of fruits: impact of processing on phenolic compounds

Polyphenols are the most abundant natural antioxidants in our diet. They are mainly provided by fruits and vegetables, tea, coffee and wine. Fruit content and composition in polyphenols may vary depending on different internal and external factors (genetic, soil and climate, fruit physiology, crop m...

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Bibliographic Details
Published inRevue suisse de viticulture, arboriculture, horticulture Vol. 43; no. 6
Main Authors Mehinagic, E, Bourles, E, Jourjon, F., Ecole supérieure d'agriculture d'Angers, Angers Cedex (France). Groupe ESA
Format Journal Article
LanguageFrench
Published 01.11.2011
Subjects
CONTENIDO FENOLICO
EVALUACION
EVALUATION
FRANCE
FRANCIA
FRUIT
FRUTO
http://www.fao.org/aos/agrovoc#c_2736
http://www.fao.org/aos/agrovoc#c_3081
http://www.fao.org/aos/agrovoc#c_3119
http://www.fao.org/aos/agrovoc#c_5278
http://www.fao.org/aos/agrovoc#c_5773
http://www.fao.org/aos/agrovoc#c_6195
NUTRITIVE VALUE
PHENOLIC CONTENT
PROCESAMIENTO
PROCESSING
TENEUR EN PHENOLS
TRAITEMENT
VALEUR NUTRITIVE
VALOR NUTRITIVO
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Summary:Polyphenols are the most abundant natural antioxidants in our diet. They are mainly provided by fruits and vegetables, tea, coffee and wine. Fruit content and composition in polyphenols may vary depending on different internal and external factors (genetic, soil and climate, fruit physiology, crop management, transformations). This paper aims to present these sources of variability by focusing on transformation impacts.
Bibliography:Q04
2012000072
ISSN:0375-1430