The antioxidant activity and composition of fresh, frozen, jarred and canned vegetables

Innovative Food Science and Emerging Technologies

Volumn 3, Issue 4, 2002, Pages 399-406

  Hunter, Karl J ^a   Fletcher, John M ^a  

^a UNILEVER RESEARCH   (United Kingdom)

Author keywords

Antioxidants; Ascorbic acid; Chlorophyll; Cooking; Flavanoids; Storage; Vegetables

Indexed keywords

ASCORBATE OXIDASE; ASCORBIC ACID; CHLOROPHYLL; FLAVANOID; LIPID; THIOL DERIVATIVE; WATER;

ANTIOXIDANT ACTIVITY; ARTICLE; CANNED FOOD; CHLOROPHYLL CONTENT; CONTROLLED STUDY; DIETARY INTAKE; EXTRACTION; FOOD COMPOSITION; FOOD FREEZING; FOOD PROCESSING; FOOD STORAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HIGH TEMPERATURE PROCEDURES; LIPID SOLUBILITY; MICROWAVE COOKING; NUTRIENT CONTENT; PEA; RISK MANAGEMENT; SPINACH; VEGETABLE;

PISUM SATIVUM; SPINACIA OLERACEA;

EID: 0036889261     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1466-8564(02)00048-6     Document Type: Article

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