Effect of chill storage and modified atmosphere packaging (MAP) on antioxidant activity, anthocyanins, carotenoids, phenolics and sensory quality of ready-to-eat shredded orange and purple carrots

Food Chemistry

Volumn 89, Issue 1, 2005, Pages 69-76

  Alasalvar, C ^a   Al Farsi, M ^a   Quantick, P C ^a   Shahidi, F ^b   Wiktorowicz, R ^c  

^a UNIVERSITY OF LINCOLN   (United Kingdom)

^b MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

^c AIR PRODUCTS AND CHEMICALS INC   (United States)

Author keywords

Anthocyanins; Antioxidant activity; Carotenoids; MAP; Orange and purple carrots; Phenolics; Sensory assessment

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; CAROTENOID; NITROGEN; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; ATMOSPHERE; CARROT; CONTROLLED STUDY; CRYOPRESERVATION; FOOD PACKAGING; FOOD PRESERVATION; FOOD QUALITY; FRUIT STORAGE; NONHUMAN; NUTRITIONAL VALUE; ORANGE (FRUIT); SHELF LIFE;

DAUCUS CAROTA;

EID: 3543130716     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.02.013     Document Type: Article

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