Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.)

Food Chemistry

Volumn 108, Issue 2, 2008, Pages 649-656

  Bunea, Andrea ^a   Andjelkovic, Mirjana ^b   Socaciu, Carmen ^a   Bobis, Otilia ^a   Neacsu, Madalina ^a   Verhé, Roland ^b   Camp, John Van ^b  

^a UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE   (Romania)

^b GHENT UNIVERSITY   (Belgium)

Author keywords

Carotenoids; Chromatography; Mass spectroscopy; Phenolic compounds; Processing; Spectrophotometry; Storage

Indexed keywords

BETA CAROTENE; CAROTENOID; COUMARIC ACID; FERULIC ACID; NEOXANTHIN; PARA COUMARIC ACID; PHENOL DERIVATIVE; VIOLAXANTHIN; XANTHOPHYLL;

ARTICLE; FOOD FREEZING; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; QUANTITATIVE ANALYSIS; SAPONIFICATION; SPECTROPHOTOMETRY; SPINACH;

SPINACIA OLERACEA;

EID: 38049058332     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.11.056     Document Type: Article

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