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Acta Horticulturae
Volumn 717, Issue , 2006, Pages 351-354
Hydroxyl and superoxide radicals-scavenging capacity of apricot - Influence of industrial processing
Author keywords

Antioxidant activity; Antioxidant additives; Canned; Frozen; Health; Storage
Indexed keywords

PRUNUS ARMENIACA;
EID: 37849185161     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2006.717.70     Document Type: Conference Paper
Times cited : (2)
References (9)
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  • 3
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    • Kalt, W. 2005. Effects of production and processing factors on major fruit and vegetables antioxidants. J. Food Sci. 70:11-19.
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    • Kalt, W.1
  • 4
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    • Antioxidant activity of some foods containing phenolic compounds
    • Karakaya, S., El, S.N. and Taç, A.A. 2001. Antioxidant activity of some foods containing phenolic compounds. Intl. J. Food Sci. Nutr. 52:501-508.
    • (2001) Intl. J. Food Sci. Nutr. , vol.52 , pp. 501-508
    • Karakaya, S.1    El, S.N.2    Taç, A.A.3
  • 5
    • 0035542812 scopus 로고    scopus 로고
    • Evaluation of the antioxidant properties of Mediterranean and tropical fruits compared with common food additives
    • Murcia, M. A., Jiménez, A.M. and Mártinez-Tomé, M. 2001. Evaluation of the antioxidant properties of Mediterranean and tropical fruits compared with common food additives. J. Food Protec. 64:2037-2046.
    • (2001) J. Food Protec. , vol.64 , pp. 2037-2046
    • Murcia, M.A.1    Jiménez, A.M.2    Mártinez-Tomé, M.3
  • 6
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    • Antioxidant activity of edible fungi (truffles and mushrooms): Losses during industrial processing
    • Murcia, M.A., Mártinez-Tomé, M., Jiménez, A.M., Vera, A.M., Honrubia, M. and Parras, P. 2002. Antioxidant activity of edible fungi (truffles and mushrooms): losses during industrial processing. J. Food Protec. 65:1614-1622.
    • (2002) J. Food Protec. , vol.65 , pp. 1614-1622
    • Murcia, M.A.1    Mártinez-Tomé, M.2    Jiménez, A.M.3    Vera, A.M.4    Honrubia, M.5    Parras, P.6
  • 7
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    • Antioxidant properties in dessert spices compared with common food additives. Influence of ionization procedure
    • Murcia, M.-A., Egea, M.I., Romojaro, F., Parras, P., Jiménez, A.M. and Martínez-Tomé, M. 2004. Antioxidant properties in dessert spices compared with common food additives. Influence of ionization procedure. J. Agri. Food Chem. 52:1872-1881.
    • (2004) J. Agri. Food Chem. , vol.52 , pp. 1872-1881
    • Murcia, M.-A.1    Egea, M.I.2    Romojaro, F.3    Parras, P.4    Jiménez, A.M.5    Martínez-Tomé, M.6
  • 9
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    • Antioxidants and diseases: More questions than answers
    • Temple, N.J. 2000. Antioxidants and diseases: more questions than answers. Nutr. Res. 20:449-459.
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    • Temple, N.J.1

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.