UV radiation-induced changes of antioxidant capacity of fresh-cut tropical fruits

Innovative Food Science and Emerging Technologies

Volumn 10, Issue 4, 2009, Pages 512-516

  Alothman, Mohammad ^a   Bhat, Rajeev ^a   Karim, A A ^a  

^a SCHOOL OF PHYSICS   (Malaysia)

Author keywords

Antioxidant; Flavonoids; Fresh cut fruit; Phenols; Ultraviolet radiation; Vitamin C

Indexed keywords

ANTIOXIDANT; ANTIOXIDANT CAPACITY; FLAVONOID CONTENT; FLAVONOIDS; FRESH-CUT; FRESH-CUT FRUIT; FRESH-CUT FRUITS; MICROBIAL SAFETY; POLYPHENOLS; SCAVENGING ACTIVITIES; TOTAL PHENOLS; TREATMENT TIME; TROPICAL FRUITS; UV IRRADIATION; UV RADIATION; VITAMIN C;

FREE RADICALS; PHENOLS; SOLAR RADIATION; ULTRAVIOLET RADIATION;

FRUITS;

ANANAS COMOSUS; PSIDIUM;

EID: 68949186607     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.03.004     Document Type: Article

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