H2O2-mediated pigment decay in strawberry as a model system for studying color alterations in processed plant foods

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 3, 1999, Pages 824-827

  Lopez Serrano M ^a   Ros Barcelo A ^a  

^a UNIVERSITY OF MURCIA   (Spain)

Author keywords

Aging; H2O2 induced; Phenolics; Pigment stability; Strawberries

Indexed keywords

ANTHOCYANIN; HYDROGEN PEROXIDE; HYDROXYBENZOIC ACID DERIVATIVE; PEROXIDASE; PIGMENT;

AEROBIC METABOLISM; ARTICLE; CHEMISTRY; COLOR; CONCENTRATION (PARAMETERS); FOOD HANDLING; FOOD PROCESSING; FOOD STORAGE; FRUIT; MODEL; NONHUMAN; OXIDATION; PLANT GROWTH; POLYMERIZATION; PROTEIN ANALYSIS; PROTEIN DEGRADATION; PROTEIN STABILITY; PROTEIN STRUCTURE; SPECTROSCOPY;

COLOR; FOOD HANDLING; FRUIT; HYDROGEN PEROXIDE; PIGMENTS, BIOLOGICAL;

EID: 0345003916     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980576w     Document Type: Article

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