Effects of short-term anoxia treatment on browning of fresh-cut Chinese water chestnut in relation to antioxidant activity

Food Chemistry

Volumn 132, Issue 3, 2012, Pages 1191-1196

  You, Yanli ^a,b   Jiang, Yueming ^b   Sun, Jian ^b   Liu, Hai ^b   Song, Lili ^b   Duan, Xuewu ^b  

^a YANTAI UNIVERSITY   (China)

^b SOUTH CHINA INSTITUTE OF BOTANY   (China)

Author keywords

Anoxia; Antioxidant activity; Browning; Chinese water chestnut

Indexed keywords

ANOXIA; ANTIOXIDANT ACTIVITIES; ASCORBATE PEROXIDASE; ASCORBIC ACIDS; BROWNING; CHINESE WATER CHESTNUT; ENZYMATIC AND NON-ENZYMATIC ANTIOXIDANTS; FRESH-CUT; LIPID PEROXIDATION; LIPOXYGENASES; MALONDIALDEHYDE; PHENOLIC COMPOUNDS; PRE-TREATMENT; REACTIVE OXYGEN SPECIES; REDUCING POWER; STORAGE QUALITY; SUPER OXIDE DISMUTASE; SUPEROXIDE ANIONS; WATER CHESTNUT;

ALDEHYDES; BIOLOGICAL WATER TREATMENT; FREE RADICALS; FRUITS; KETONES; MAINTENANCE; ORGANIC ACIDS; OXIDATION; OXYGEN; PHENOLS;

PLANTS (BOTANY);

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ASCORBATE PEROXIDASE; ASCORBIC ACID; HYDROGEN PEROXIDE; HYDROXYL GROUP; LIPOXYGENASE; MALONALDEHYDE; NITROGEN; PHENOL DERIVATIVE; REACTIVE OXYGEN METABOLITE; SCAVENGER; SUPEROXIDE; SUPEROXIDE DISMUTASE;

ANOXIA; ANTIOXIDANT ACTIVITY; ARTICLE; CHESTNUT; ENZYME ACTIVITY; GLYCATION; LIPID PEROXIDATION; NONHUMAN;

TRAPA;

EID: 84856223720     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.11.073     Document Type: Article

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