Influence of storage temperature on the kinetics of the changes in anthocyanins, vitamin C, and antioxidant capacity in fresh-cut strawberries stored under high-oxygen atmospheres

Journal of Food Science

Volumn 74, Issue 2, 2009, Pages

  Odriozola Serrano, I ^a   Soliva Fortuny, R ^a   Martin Belloso O ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Anthocyanins; Antioxidant capacity; Fresh cut strawberries; Kinetics; Vitamin C

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; ASCORBIC ACID; OXYGEN;

ARTICLE; DRUG EFFECT; FOOD HANDLING; KINETICS; METABOLISM; METHODOLOGY; STRAWBERRY; TEMPERATURE; THERMODYNAMICS; TIME;

ANTHOCYANINS; ANTIOXIDANTS; ASCORBIC ACID; FOOD HANDLING; FRAGARIA; KINETICS; OXYGEN; TEMPERATURE; THERMODYNAMICS; TIME FACTORS;

FRAGARIA X ANANASSA;

EID: 62549157337     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01075.x     Document Type: Article

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