The effect of high pressure processing on nutritional value and quality attributes of Cucumis melo L.

Innovative Food Science and Emerging Technologies

Volumn 9, Issue 2, 2008, Pages 196-200

  Wolbang, Carla M ^a   Fitos, Jacqueline L ^a   Treeby, Michael T ^a  

^a CSIRO   (Australia)

Author keywords

carotene; Cultivar; Ferric ion reducing capacity; High pressure processing; Melon (Cucumis melo L.); Vitamin C

Indexed keywords

BIOASSAY; CARBOXYLIC ACIDS; FOOD PROCESSING; VITAMINS;

CULTIVARS; FERRIC ION REDUCING CAPACITY; HIGH PRESSURE PROCESSING; MELON; VITAMIN C;

FRUITS;

CUCUMIS; CUCUMIS MELO;

EID: 38949179109     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2007.08.001     Document Type: Article

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