The effects of food processing and canning technologies on the nutritional value of foods

Citation:

Raptopoulou, K. G. ; Pasias, I. N. ; Thomaidis, N. S. ; Proestos, C. The effects of food processing and canning technologies on the nutritional value of foods; 2015; Vol. 11, pp. 117-131. Copy at http://www.tinyurl.com/z63epwy

Website

Contact Details

National and Kapodistrian University of Athens
(+30) 210-7274160
Zografou
Athens, ZipCode 157-71
harpro@chem.uoa.gr

<embed>

Recent Publications

Phenolic acids of plant origin-a review on their antioxidant activity in vitro (O/W emulsion systems) along with their in vivo health biochemical properties
Editorial: Artificial Intelligence in Chemistry
Effect of Hippophae rhamnoides L. leaves treatment on the antioxidant capacity, total phenol content and sensory profile of moschofilerowines vinified with and without added sulphites

2020 (7)
2019 (12)
2018 (24)
2017 (18)
2016 (19)
2015 (14)
2014 (12)
2013 (7)
2012 (12)
2011 (3)

Charalampos Proestos

Associate Professor, Chemistry

The effects of food processing and canning technologies on the nutritional value of foods

Citation:

Contact Details

Recent Publications

Publications per year