Antioxidants and proteins in ethylene-treated kiwifruits

Food Chemistry

Volumn 107, Issue 2, 2008, Pages 640-648

  Park, Yong Seo ^a   Jung, Soon Teck ^a   Kang, Seong Gook ^a   Heo, Buk Gu ^b   Arancibia Avila, Patricia ^c   Toledo, Fernando ^c   Drzewiecki, Jerzy ^d   Namiesnik, Jacek ^e   Gorinstein, Shela ^f  

^a Mokpo National University   (South Korea)

^b Naju College   (South Korea)

^c UNIVERSIDAD DEL BÍO BÍO   (Chile)

^d PLANT BREEDING AND ACCLIMATIZATION INSTITUTE NATIONAL RESEARCH INSTITUTE   (Poland)

^e GDANSK UNIVERSITY OF TECHNOLOGY   (Poland)

^f HEBREW UNIVERSITY OF JERUSALEM   (Israel)

Author keywords

Actinidia deliciosa; Antioxidant capacity; Ethylene treatment; Flavonoids; Polyphenols; Proteins

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID)]; COPPER COMPLEX; ETHYLENE; FERRIC ION; FERRIC TRIPIRIDYLTRIAZINE; FERROUS ION; FLAVONOID; POLYPHENOL; PROTEIN; REAGENT; SCAVENGER; SULFONIC ACID DERIVATIVE; TRIAZINE DERIVATIVE; TROLOX C; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL ANALYSIS; EXTRACTION; FRUIT; FRUIT RIPENING; HYDROLYSIS; KIWIFRUIT; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN ANALYSIS; ULTRAVIOLET SPECTROPHOTOMETRY;

ACTINIDIA DELICIOSA;

EID: 36248971797     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.08.070     Document Type: Article

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