Phytochemical composition and antioxidant activity of peach as affected by pasteurization and storage duration

LWT

Volumn 49, Issue 2, 2012, Pages 202-207

  Oliveira, Ana ^a   Pintado, Manuela ^a   Almeida, Domingos P F ^b,c  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

^c SA   (Portugal)

Author keywords

Carotenoids; Heat treatment; Phenolics; Preservation; Processing; Prunus persica

Indexed keywords

ANTIOXIDANTS; ASCORBIC ACID; ASEPTIC CONDITIONS; FLAVONOIDS; FRUITS; HEAT TREATMENT; PASTEURIZATION; PLANTS (BOTANY); PROCESSING; WOOD PRESERVATION;

ANTI-OXIDANT ACTIVITIES; CAROTENOIDS; CHLOROGENIC ACIDS; PHENOLICS; PHYTOCHEMICAL COMPOSITION; PROTOCATECHUIC ACID; PRUNUS PERSICA; TOTAL CAROTENOIDS;

FOOD STORAGE;

PRUNUS PERSICA;

EID: 84865626748     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.07.008     Document Type: Article

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