Changes in red pepper antioxidants as affected by UV-C treatments and storage at chilling temperatures

LWT

Volumn 44, Issue 7, 2011, Pages 1666-1671

  Andrade Cuvi, María J ^a,b   Vicente, Ariel R ^a,c   Concellón, Analía ^a,d   Chaves, Alicia R ^a  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^b School of Engineering Sciences and Industry   (Ecuador)

^c FACULTAD DE CIENCIAS AGRARIAS Y FORESTALES   (Argentina)

^d Universidad Provincial del Sudoeste   (Argentina)

Author keywords

Ascorbic acid; Free radicals; Irradiation; Physiological disorders; Reactive oxygen species

Indexed keywords

ANTIOXIDANTS; ASCORBIC ACID; CHILLING; ENZYMES; FREE RADICALS; FRUITS; IRRADIATION; PLANTS (BOTANY); REACTIVE OXYGEN SPECIES; TEMPERATURE; TROPICS;

ANTIOXIDANT COMPOUNDS; ASCORBATE PEROXIDASE; CHILLING TEMPERATURES; DEHYDROASCORBIC ACID; DPPH RADICAL SCAVENGING CAPACITIES; LOW-TEMPERATURE STORAGE; PHYSIOLOGICAL DISORDERS; SUPEROXIDE DISMUTASES;

FOOD STORAGE;

CAPSICUM; CAPSICUM ANNUUM; CAPSICUM ANNUUM VAR. ANNUUM;

EID: 79954631341     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.01.027     Document Type: Article

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