Antioxidant content of fresh-cut pears stored in high-O 2 active packages compared with conventional low- O 2 active and passive modified atmosphere packaging

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 3, 2008, Pages 932-940

  Oms Oliu, Gemma ^a   Odriozola Serrano, Isabel ^a   Soliva Fortuny, Robert ^a   Martín Belloso, Olga ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Antioxidant capacity; Color; Ethylene; Glutathione; Minimal processing; N acetylcysteine; Phenolic compounds; Vitamin C

Indexed keywords

ANTIOXIDANT CAPACITY; GLUTATHIONES; MINIMAL PROCESSING; N-ACETYLCYSTEINE; PHENOLIC COMPOUNDS; VITAMIN C;

AGENTS; ETHYLENE; FOOD PROCESSING; FRUITS; PHENOLS; VITAMINS;

MODIFIED ATMOSPHERE PACKAGING;

PYRUS; PYRUS COMMUNIS;

EID: 80051859063     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf071210z     Document Type: Conference Paper

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