Combined effect of storage temperature and water activity on the antiglycoxidative properties and color of dehydrated apples

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 24, 2009, Pages 11491-11497

  Lavelli, Vera ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Antioxidant; Apple; Browning; Degradation; Malus domestica Borkh.; Protein glycation

Indexed keywords

APPLE; ARTICLE; CHEMISTRY; FOOD HANDLING; FRUIT; GLYCATION; HUMIDITY; METHODOLOGY; OXIDATION REDUCTION REACTION; PIGMENTATION; TEMPERATURE; TIME;

FOOD HANDLING; FRUIT; HUMIDITY; MAILLARD REACTION; MALUS; OXIDATION-REDUCTION; PIGMENTATION; TEMPERATURE; TIME FACTORS;

MALUS X DOMESTICA;

EID: 73349141365     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf901865r     Document Type: Article

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