Open access peer-reviewed chapter

Biological Activities and Effects of Food Processing on Flavonoids as Phenolic Antioxidants

By Ioannou Irina and Ghoul Mohamed

Submitted: March 22nd 2011Reviewed: August 17th 2011Published: January 20th 2012

DOI: 10.5772/30690

Downloaded: 9028

© 2012 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution 3.0 License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to cite and reference

Link to this chapter Copy to clipboard

Cite this chapter Copy to clipboard

Ioannou Irina and Ghoul Mohamed (January 20th 2012). Biological Activities and Effects of Food Processing on Flavonoids as Phenolic Antioxidants, Advances in Applied Biotechnology, Marian Petre, IntechOpen, DOI: 10.5772/30690. Available from:

chapter statistics

9028total chapter downloads

2Crossref citations

More statistics for editors and authors

Login to your personal dashboard for more detailed statistics on your publications.

Access personal reporting

Related Content

This Book

Next chapter

Increasing Recombinant Protein Production in E. coli by an Alternative Method to Reduce Acetate

By Hendrik Waegeman and Marjan De Mey

Related Book

First chapter

Environmental Biotechnology for Bioconversion of Agricultural and Forestry Wastes into Nutritive Biomass

By Marian Petre and Violeta Petre

We are IntechOpen, the world's leading publisher of Open Access books. Built by scientists, for scientists. Our readership spans scientists, professors, researchers, librarians, and students, as well as business professionals. We share our knowledge and peer-reveiwed research papers with libraries, scientific and engineering societies, and also work with corporate R&D departments and government entities.

More About Us