Ultraviolet-B light treatment increases antioxidant capacity of carrot products

Journal of the Science of Food and Agriculture

Volumn 92, Issue 11, 2012, Pages 2341-2348

  Avena Bustillos, Roberto J ^a   Du, Wen Xian ^b   Woods, Rachelle ^b   Olson, Donald ^b   Breksa III, Andrew P ^b   Mchugh, Tara H ^b  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Carrots (Daucus carota); Fresh cut; Total soluble phenolics; UV B

Indexed keywords

5' O CAFFEOYLQUINIC ACID; 5'-O-CAFFEOYLQUINIC ACID; ANTIOXIDANT; CHLOROGENIC ACID; DRUG DERIVATIVE; PHENOL DERIVATIVE; PHENYLALANINE AMMONIA LYASE; QUINIC ACID; VEGETABLE PROTEIN;

ARTICLE; CARROT; CHEMISTRY; ENZYMOLOGY; FOOD HANDLING; FOOD IRRADIATION; FOOD PACKAGING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METABOLISM; PLANT ROOT; RADIATION EXPOSURE; RADIATION RESPONSE; SOLUBILITY; TIME; ULTRAVIOLET RADIATION;

ANTIOXIDANTS; CHLOROGENIC ACID; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DAUCUS CAROTA; DOSE-RESPONSE RELATIONSHIP, RADIATION; FOOD HANDLING; FOOD IRRADIATION; FOOD PACKAGING; PHENOLS; PHENYLALANINE AMMONIA-LYASE; PLANT PROTEINS; PLANT ROOTS; QUINIC ACID; SOLUBILITY; TIME FACTORS; ULTRAVIOLET RAYS;

DAUCUS CAROTA;

EID: 84863993228     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5635     Document Type: Article

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