Flavonoids changes in fresh-cut onions during storage in different packaging systems

Food Chemistry

Volumn 124, Issue 2, 2011, Pages 652-658

  Perez Gregorio M R ^a   Garcia Falcon M S ^a   Simal Gandara J ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

Allium cepa; Anthocyanins; Flavonols; Minimal processing; Packaging

Indexed keywords

ALLIUM CEPA; FLAVONOLS; FRESH FOOD; FRESH-CUT; LIGHT EXPOSURE; MILD PRESERVATION; MINIMAL PROCESSING; PACKAGING SYSTEM; STORAGE PERIODS; VACUUM CONDITION; VACUUM PACKAGING; WATER LOSS;

ANTHOCYANINS; FOOD PRESERVATION; PACKAGING; PLASTIC CONTAINERS; POLYSTYRENES; VACUUM;

FLAVONOIDS;

ANTHOCYANIN; FLAVONOID; PLASTIC; POLYSTYRENE;

ARTICLE; CONTROLLED STUDY; FOOD PACKAGING; FOOD PRESERVATION; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; FOOD WASHING; LIGHT EXPOSURE; NONHUMAN; ONION; VACUUM; WATER LOSS;

ALLIUM CEPA;

EID: 77955770248     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.06.090     Document Type: Article

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