Modelling the effect of different sterilisation treatments on antioxidant activity and colour of carrot slices during storage

Food Chemistry

Volumn 114, Issue 2, 2009, Pages 484-491

  Patras, A ^a,b   Tiwari, B K ^b   Brunton, N P ^a   Butler, F ^b  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Antiradical power; Carrots; Modelling; Sterilisation

Indexed keywords

EID: 58849119466     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.09.104     Document Type: Article

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