Ozone-induced changes of antioxidant capacity of fresh-cut tropical fruits

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 4, 2010, Pages 666-671

  Alothman, Mohammad ^a   Kaur, Bhupinder ^a   Fazilah, Ariffin ^a   Bhat, Rajeev ^a   Karim, Alias A ^a  

^a SCHOOL OF PHYSICS   (Malaysia)

Author keywords

Antioxidant; Flavonoids; Fruits; Ozone; Phenolic; Vitamin C

Indexed keywords

ANTIOXIDANT; ANTIOXIDANT CAPACITY; ANTIOXIDANT PROPERTIES; ANTIOXIDANT STATUS; FLAVONOID CONTENT; FLAVONOIDS; FRESH FOOD; FRESH FRUITS; FRESH PRODUCE; FRESH-CUT; FRESH-CUT FRUITS; OZONE TREATMENT; PHENOLIC; POSITIVE EFFECTS; SCAVENGING ACTIVITIES; STORAGE STABILITY; TOTAL PHENOLS; TROPICAL FRUITS; VITAMIN C;

ACCIDENT PREVENTION; FOOD STORAGE; FREE RADICALS; INDUSTRY; OZONE; PHENOLS;

FRUITS;

ANANAS COMOSUS; PSIDIUM;

EID: 78049437089     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2010.08.008     Document Type: Article

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