Antioxidant activity and quality of asparagus affected by microwave-circulated water combination and conventional sterilization

Food Chemistry

Volumn 100, Issue 2, 2007, Pages 813-819

  Sun, Ting ^a   Tang, Juming ^a   Powers, Joseph R ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Antioxidant activity; Asparagus; Hot water heating; Microwave circulated water combination heating; Retort heating; Rutin

Indexed keywords

HERBACEOUS AGENT; HOT WATER; RUTOSIDE;

ANTIOXIDANT ACTIVITY; ARTICLE; ASPARAGUS; HEAT TREATMENT; INSTRUMENT STERILIZATION; QUALITY CONTROL; SHEAR STRESS;

ASPARAGUS; ASPARAGUS OFFICINALIS;

EID: 33745285752     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.10.047     Document Type: Article

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