Quality of minimally processed red chicory (Cichorium intybus L.) evaluated by anthocyanin content, radical scavenging activity, sensory descriptors and microbial indices

International Journal of Food Science and Technology

Volumn 44, Issue 5, 2009, Pages 994-1001

  Lavelli, Vera ^a   Pagliarini, Ella ^a   Ambrosoli, Roberto ^b   Zanoni, Bruno ^c  

^a UNIVERSITY OF MILAN   (Italy)

^b UNIVERSITY OF TURIN   (Italy)

^c UNIVERSITY OF FLORENCE   (Italy)

Author keywords

Anthocyanins; Cichorium intybus L.; Microbial growth; Radical scavenging activity; Sensory properties

Indexed keywords

BACTERIA (MICROORGANISMS); CICHORIUM INTYBUS;

EID: 64549124452     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2008.01835.x     Document Type: Article

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