Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce

Innovative Food Science and Emerging Technologies

Volumn 9, Issue 4, 2008, Pages 593-603

  Martín Diana, Ana B ^a   Rico, Daniel ^a   Barry Ryan, Catherine ^a  

^a DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

Author keywords

Browning; Camellia sinensis L.; Fresh cut lettuce; Green tea; Polyphenols

Indexed keywords

KETONES; ORGANIC ACIDS;

ASCORBIC ACID; BROWNING; CAMELLIA SINENSIS L.; FRESH-CUT LETTUCE; GREEN TEA; GREEN TEA EXTRACT; POLYPHENOLS; PRESERVATIVE TREATMENTS; SHELF-LIFE;

CONCENTRATION (PROCESS);

CAMELLIA SINENSIS; LACTUCA;

EID: 49849089348     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2008.04.001     Document Type: Article

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