Changes in bioactive compounds and antioxidant capacity of fresh-cut cashew apple

Food Research International

Volumn 44, Issue 5, 2011, Pages 1459-1462

  Queiroz, Christiane ^a   Lopes, Maria Lúcia M ^a   Fialho, Eliane ^a   Valente Mesquita, Vera Lúcia ^a  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Antioxidant capacity; Ascorbic acid; Cashew apple; Injury; Polyphenols; Storage; Temperature

Indexed keywords

ANTIOXIDANT CAPACITY; ASCORBIC ACIDS; CASHEW APPLE; INJURY; POLYPHENOLS; STORAGE;

KETONES; ORGANIC ACIDS; PHENOLS;

FRUITS;

ANACARDIUM OCCIDENTALE; MALUS X DOMESTICA;

EID: 79957602300     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.03.021     Document Type: Article

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