Show simple item record

dc.contributor.authorRen, Feiyue
dc.contributor.authorNian, Yingqun
dc.contributor.authorPerussello, Camila A.
dc.creatorFeiyue, Ren
dc.date.accessioned2021-11-30T10:25:57Z
dc.date.available2021-11-30T10:25:57Z
dc.date.issued2020-06-30
dc.identifier.citationRen, F., Nian, Y., Perussello, C. A. Effect of storage, food processing and novel extraction technologies on onions flavonoid content: A review, Food Research International, Volume 132, 2020, https://doi.org/10.1016/j.foodres.2019.108953en_US
dc.identifier.issn09639969
dc.identifier.urihttp://hdl.handle.net/11019/2676
dc.descriptionpeer-revieweden_US
dc.description.abstractOnions play an important part in the daily diet for most populations around the world owing to their nutritional composition and their unique capacity to naturally flavor dishes. Onions contain quercetin and its derivatives - the predominant flavonoid in onions that exert a great contribution to the effective bioactive properties of onion, including its derived products. The present paper comprehensively reviewed flavonoids (with a specific focus on quercetin in onions): their chemical composition, distribution, bioactivities in onion, and impacting factors with a focus on how they can be affected by various post-harvest conditions (storage and food processing). In addition, research on the extraction of flavonoid compounds from onions using a number of novel technologies was also reviewed.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood Research International
dc.relation.ispartofseriesFood Research International;132
dc.rights© 2020 Elsevier Ltd. All rights reserved.
dc.rightsAttribution-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-sa/3.0/us/*
dc.subjectOnionsen_US
dc.subjectQuercetinen_US
dc.subjectBioactivity of flavonoidsen_US
dc.subjectStorageen_US
dc.subjectPost-harvest processingen_US
dc.subjectInnovative extraction techniquesen_US
dc.titleEffect of storage, food processing and novel extraction technologies on onions flavonoid content: A reviewen_US
dc.typeArticleen_US
dc.typeOtheren_US
dc.identifier.doihttps://doi.org/10.1016/j.foodres.2019.108953
dc.relation.volume132
dc.contributor.sponsorDepartment of Agriculture, Food and Marineen_US
dc.contributor.sponsorGrantNumberFIRM 06/NITARFC6en_US
dc.source.volume132
dc.source.beginpage108953
refterms.dateFOA2021-06-30T00:00:00Z


Files in this item

Thumbnail
Name:
Effect-of-storage--food-proces ...
Size:
1.165Mb
Format:
PDF
Description:
main article

This item appears in the following Collection(s)

Show simple item record

© 2020 Elsevier Ltd. All rights reserved.
Except where otherwise noted, this item's license is described as © 2020 Elsevier Ltd. All rights reserved.