Evaluation of Irradiation and Heat Treatment on Antioxidant Properties of Fruit Peel Extracts and Its Potential Application During Preservation of Goat Fish Parupenaeus indicus

Food and Bioprocess Technology

Volumn 5, Issue 5, 2012, Pages 1860-1870

  Paari, Alagesan ^a   Naidu, Hari Krishnam ^a   Kanmani, Paulraj ^a   Satishkumar, Ramraj ^a   Yuvaraj, Neelakandan ^a   Pattukumar, Vellaiyan ^a   Arul, Venkatesan ^a  

^a PONDICHERRY UNIVERSITY   (India)

Author keywords

Food analysis; Free radical; Lipid oxidation; Plant antioxidants

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; CITRUS LIMON; CITRUS SINENSIS; FOOD ANALYSIS; FRUIT EXTRACTS; FRUIT PEEL; GC-MS ANALYSIS; HEATING TEMPERATURES; IRRADIATION DOSE; LIPID OXIDATION; MODEL SYSTEM; PLANT ANTIOXIDANTS; POTENTIAL APPLICATIONS; POTENTIAL MATERIALS; RADICAL SCAVENGING; RADICAL SCAVENGING ACTIVITY; REDUCING POWER; STABLE RADICALS;

AGENTS; ASSAYS; FISH; FREE RADICALS; FRUITS; IRRADIATION; LINOLEIC ACID; MAGNETIC RESONANCE; PARAMAGNETISM;

PLANTS (BOTANY);

CAPRA HIRCUS; CITRUS LIMON; CITRUS SINENSIS; LYTHRACEAE; MULLIDAE; PUNICA GRANATUM;

EID: 84862136610     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0552-4     Document Type: Article

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