Effects of high pressure processing on antioxidant activity, and total carotenoid content and availability, in vegetables

Innovative Food Science and Emerging Technologies

Volumn 8, Issue 4, 2007, Pages 543-548

  McInerney, Jennifer K ^a   Seccafien, Cathryn A ^a   Stewart, Cynthia M ^a   Bird, Anthony R ^a  

^a CSIRO   (Australia)

Author keywords

Antioxidant capacity; Carotenoids; High pressure processing; Lutein; Vegetables

Indexed keywords

ANTIOXIDANT CAPACITY; HIGH PRESSURE PROCESSING (HPP); MICRONUTRIENTS;

FOOD PRESERVATION; HEALTH; NUTRITION; PIGMENTS;

FRUITS;

LYCOPERSICON ESCULENTUM;

EID: 36048971166     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2007.04.005     Document Type: Article

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