Contribution of peridern material and blanching time to the quality of pasteurized peach puree

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 10, 2000, Pages 4590-4596

  Talcott, S T ^a   Howard, L R ^a   Brenes, C H ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Antioxidant activity; Blanching; Peaches; Periderm; Phenolic acids

Indexed keywords

ASCORBIC ACID; CAFFEIC ACID; CATECHIN; CHLOROGENIC ACID; NEOCHLOROGENIC ACID; PHENOL DERIVATIVE; UNCLASSIFIED DRUG; ANTIOXIDANT;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL ANALYSIS; EXTRACTION; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; NUTRITION; PASTEURIZATION; CHEMISTRY; COLOR; FOOD PRESERVATION; FRUIT; PHYSICAL CHEMISTRY; TASTE; TIME;

PRUNUS PERSICA;

ANTIOXIDANTS; CHEMISTRY, PHYSICAL; COLOR; FOOD PRESERVATION; FRUIT; TASTE; TIME FACTORS;

EID: 0033623424     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0004309     Document Type: Article

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