Influence of blanching and low temperature preservation strategies on antioxidant activity and phytochemical content of carrots, green beans and broccoli

LWT

Volumn 44, Issue 1, 2011, Pages 299-306

  Patras, A ^a   Tiwari, B K ^b   Brunton, N P ^a  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Ascorbic acid; Blanching; Chill storage; Freezing; Kinetics; Phenols

Indexed keywords

ANTIOXIDANTS; ASCORBIC ACID; BLANCHING; COLD STORAGE; FOOD STORAGE; FREEZING; PLANTS (BOTANY); RATE CONSTANTS; TEMPERATURE; VEGETABLES;

ANTIOXIDANT ACTIVITIES; BLAST FREEZING; CHILL STORAGES; FREEZING; FROZEN SAMPLE; GREEN BEANS; LOWS-TEMPERATURES; PHYTOCHEMICAL; PRESERVATION STRATEGIES; TEMPERATURE PRESERVATIONS;

PHENOLS;

BRASSICA OLERACEA VAR. ITALICA; DAUCUS CAROTA;

EID: 77956924541     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.06.019     Document Type: Article

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