Changes in antioxidants and taste-related compounds content during cold storage of fresh-cut red sweet peppers

European Food Research and Technology

Volumn 226, Issue 5, 2008, Pages 1167-1174

  Raffo, A ^a   Baiamonte, I ^a   Paoletti, F ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Ascorbic acid; Capsicum annuum L.; Carotenoids; Fresh cut; Hot water treatment; Organic acids; Phenolic compounds; Sugars

Indexed keywords

COLD STORAGE; FOOD PROCESSING; ORGANIC ACIDS; POLYSTYRENES; POLYVINYL CHLORIDES; SUGARS;

ASCORBIC ACID; CAPSICUM ANNUUM L.; CAROTENOIDS; FRESH-CUT; HOT WATER TREATMENT; PHENOLIC COMPOUNDS;

FOOD PRODUCTS;

CAPSICUM ANNUUM; CAPSICUM ANNUUM VAR. ANNUUM;

EID: 38949206236     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-007-0646-4     Document Type: Article

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