Phytochemical Changes in the Postharvest and Minimal Processing of Fresh Fruits and Vegetables

Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value, and Stability

Volumn , Issue , 2009, Pages 309-339

  González Aguilar, Gustavo A ^a   Ayala Zavala, J Fernando ^a   de la Rosa, Laura A ^b   Alvarez Parrilla, Emilio ^b  

^a CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE CIUDAD JUÁREZ   (Mexico)

Author keywords

Anthocyanins and phenol content; Antioxidant capacity of strawberry fruit as of total phenol compounds; Ascorbic acid concentration of fresh cut tomatoes; Carotene content, critical factor for fruits and vegetables; Changes in bioactive phytochemical compounds; Changes in phytochemical content and bioactivity in fresh cut produce; Natural antioxidant treatments; Phytochemical changes in postharvest and processing of fresh fruits and vegetables; Phytochemical content and bioactivity during postharvest; UV C technology alternative to chemical sterilization and microorganism reduction in food products

Indexed keywords

EID: 81555224335     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780813809397.ch11     Document Type: Chapter

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