Antioxidant activity of minimally processed (in modified atmospheres), dehydrated and ready-to-eat vegetables

Food and Chemical Toxicology

Volumn 47, Issue 8, 2009, Pages 2103-2110

  Murcia, M A ^a   Jimenez Monreal A M ^a   Garcia Diz L ^b   Carmona, M ^c   Maggi, L ^c   Martinez Tome M ^a  

^a UNIVERSITY OF MURCIA   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^c UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Cooking treatment; Dehydrated soup; Free radical; Modified atmosphere; Ready to eat; Vegetable

Indexed keywords

HYDROXYL RADICAL; LIPOSOME; SCAVENGER; TROLOX C;

ANTIOXIDANT ACTIVITY; ARTICLE; ATMOSPHERE; CONDIMENT; CONTROLLED STUDY; COOKING; FOOD ANALYSIS; FOOD PACKAGING; FOOD PROCESSING; FOOD STORAGE; MEASUREMENT; PEROXIDATION; SHELF LIFE; VEGETABLE;

ANTIOXIDANTS; COOKERY; DEOXYRIBOSE; DESICCATION; FOOD PRESERVATION; FREE RADICAL SCAVENGERS; HYDROXYL RADICAL; LIPID PEROXIDES; LIPOSOMES; PHOSPHOLIPIDS; VEGETABLES;

EID: 68649111795     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fct.2009.05.039     Document Type: Article

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