The application of polyamines by pressure or immersion as a tool to maintain functional properties in stored pomegranate arils

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 3, 2007, Pages 755-760

  Mirdehghan, Seyed Hossein ^a,b   Rahemi, Majid ^c   Serrano, Maria ^a   Guillén, Fabián ^a   Martínez Romero, Domingo ^a   Valero, Daniel ^a  

^a Miguel Hernndez University   (Spain)

^b VALI E ASR UNIVERSITY OF RAFSANJAN   (Iran)

^c SHIRAZ UNIVERSITY   (Iran)

Author keywords

Anthocyanins; Ascorbic acid; Polyamines; Polyphenols; Pomegranate; Total antioxidant activity

Indexed keywords

LYTHRACEAE;

ANTHOCYANIN; ANTIOXIDANT; ASCORBIC ACID; PHENOL DERIVATIVE; POLYAMINE; WATER;

ARTICLE; CHEMISTRY; FOOD HANDLING; FRUIT; METHODOLOGY; POMEGRANATE; PRESSURE;

ANTHOCYANINS; ANTIOXIDANTS; ASCORBIC ACID; FOOD HANDLING; FRUIT; PHENOLS; POLYAMINES; PRESSURE; PUNICACEAE; WATER;

EID: 34247843011     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf062985v     Document Type: Article

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