Foods of Plant Origin
Netzel, Michael||Sultanbawa, Yasmina
Foods of Plant Origin
English[eng]
minerals||Allium sativum L.||vitamin A intake||value-added product||phytochemicals||antioxidant activity||FAO (Food and Agriculture Organization)||stable isotope dilution assay||antioxidant capacity||volatile compounds||stir-frying||thioesters||Chenopodium quinoa||sinigrin||beta-carotene||EFSA (European Food Safety Authority)||indigenous food||boiling||subtropical fruits||processing||organosulfur compounds||mineral availability||nutrients||orange fleshed sweet potato||kaempferol||composition||glycaemic index estimation||Brassica vegetables||retention||vitamin A||postharvest quality||underutilized crop||health||antimicrobial activity||porridge||Brassica||microwave vacuum drying||instant controlled pressure drop||vitamins||tropical fruits||bioactive compounds||UHPLC-QqQ-MS/MS||DRIs/DRVs (Dietary Reference Intakes/Dietary Reference Values) and AI (Adequate Intake)||food preservation||polyphenols||conductive hydro-drying||sulforaphane||Australian grown garlic||Solanum tuberosum L.||gluten-free pasta||bakery products||LC-MS/MS||digestibility||skimmed milk||gari||feijoa fruit||Terminalia ferdinandiana||HPLC-DAD-ESI-MS/MS||protein quality||functional properties||folate||photo technology||Kakadu plum||dietary fibre||Capsicum annuum L.||fibre||thioacetals||esters||antioxidants||polyunsaturated fatty acids||vegetables||steaming||preservation||Artocarpus altilis||‘Ma’afala’||Acca sellowiana||plant food||freeze-drying||postharvest processing||propionate||proximate composition||iberin||shelf life||indigenous crop cultivar||starch||durian||Cassava
Foods of Plant Origin
English[eng]
minerals||Allium sativum L.||vitamin A intake||value-added product||phytochemicals||antioxidant activity||FAO (Food and Agriculture Organization)||stable isotope dilution assay||antioxidant capacity||volatile compounds||stir-frying||thioesters||Chenopodium quinoa||sinigrin||beta-carotene||EFSA (European Food Safety Authority)||indigenous food||boiling||subtropical fruits||processing||organosulfur compounds||mineral availability||nutrients||orange fleshed sweet potato||kaempferol||composition||glycaemic index estimation||Brassica vegetables||retention||vitamin A||postharvest quality||underutilized crop||health||antimicrobial activity||porridge||Brassica||microwave vacuum drying||instant controlled pressure drop||vitamins||tropical fruits||bioactive compounds||UHPLC-QqQ-MS/MS||DRIs/DRVs (Dietary Reference Intakes/Dietary Reference Values) and AI (Adequate Intake)||food preservation||polyphenols||conductive hydro-drying||sulforaphane||Australian grown garlic||Solanum tuberosum L.||gluten-free pasta||bakery products||LC-MS/MS||digestibility||skimmed milk||gari||feijoa fruit||Terminalia ferdinandiana||HPLC-DAD-ESI-MS/MS||protein quality||functional properties||folate||photo technology||Kakadu plum||dietary fibre||Capsicum annuum L.||fibre||thioacetals||esters||antioxidants||polyunsaturated fatty acids||vegetables||steaming||preservation||Artocarpus altilis||‘Ma’afala’||Acca sellowiana||plant food||freeze-drying||postharvest processing||propionate||proximate composition||iberin||shelf life||indigenous crop cultivar||starch||durian||Cassava