Changes in the radical-scavenging activity of bitter gourd (Momordica charantia L.) during freezing and frozen storage with or without blanching

Journal of Food Science

Volumn 73, Issue 7, 2008, Pages

  Myojin, C ^a   Enami, N ^a   Nagata, A ^a   Yamaguchi, T ^a   Takamura, H ^a   Matoba, T ^a  

^a NARA WOMEN'S UNIVERSITY   (Japan)

Author keywords

Bitter gourd; Blanching; Freezing; Frozen storage; Radical scavenging activity

Indexed keywords

ASCORBIC ACID; PHENOL DERIVATIVE; SCAVENGER;

ARTICLE; CHEMISTRY; FOOD FREEZING; FREEZING; MOMORDICA CHARANTIA;

ASCORBIC ACID; FREE RADICAL SCAVENGERS; FREEZING; FROZEN FOODS; MOMORDICA CHARANTIA; PHENOLS;

MOMORDICA CHARANTIA;

EID: 51349116520     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00886.x     Document Type: Article

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