Effects of hydrogen peroxide treatment on thiol contents in fresh-cut asparagus (Asparagus officinalis) spears

International Journal of Food Sciences and Nutrition

Volumn 60, Issue 1, 2009, Pages 80-88

  Demrkol, Omca ^a  

^a SAKARYA UNIVERSITY   (Turkey)

Author keywords

Asparagus; Disinfection; Hydrogen peroxide; Oxidative stress; Thiol

Indexed keywords

ACETYLCYSTEINE; CAPTOPRIL; CYSTEINE; GLUTATHIONE; HYDROGEN PEROXIDE; THIOL;

ARTICLE; ASPARAGUS; CHEMICAL COMPOSITION; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DISINFECTION; FOOD INDUSTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; OXIDATIVE STRESS;

ACETYLCYSTEINE; ANTIOXIDANTS; ASPARAGUS PLANT; CAPTOPRIL; CYSTEINE; DISINFECTANTS; FOOD HANDLING; FOOD PRESERVATIVES; GLUTATHIONE; GLUTATHIONE DISULFIDE; HUMANS; HYDROGEN PEROXIDE; NUTRITIVE VALUE; OXIDATIVE STRESS; SULFHYDRYL COMPOUNDS;

ASPARAGUS; ASPARAGUS OFFICINALIS;

EID: 58649118224     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480701602969     Document Type: Article

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