Impact of minimal processing on orange bioactive compounds during refrigerated storage

Food Chemistry

Volumn 124, Issue 2, 2011, Pages 646-651

  Plaza, Lucía ^a   Crespo, Inés ^a   de Pascual Teresa, Sonia ^a   de Ancos, Begoña ^a   Sánchez Moreno, Concepción ^a   Muñoz, Marina ^a   Cano, M Pilar ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Antioxidant activity; Carotenoids; Flavanones; Minimal processing; Orange; Refrigerated storage; Vitamin C

Indexed keywords

ANTIOXIDANT ACTIVITIES; CAROTENOIDS; FLAVANONES; MINIMAL PROCESSING; ORANGE; REFRIGERATED STORAGES; VITAMIN C;

PIGMENTS;

FRUITS;

ASCORBIC ACID; CAROTENOID; FLAVANONE DERIVATIVE; RETINOL;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL ANALYSIS; COLD STRESS; FOOD PROCESSING; FOOD STORAGE; FREEZING; MICROBIOLOGICAL EXAMINATION; NONHUMAN; ORANGE (FRUIT);

EID: 77955773459     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.06.089     Document Type: Article

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