Total phenolics, antioxidant properties and quality of fresh-cut onions (Allium cepa L.) treated with mild-heat

Food Chemistry

Volumn 136, Issue 2, 2013, Pages 803-806

  Siddiq, M ^a   Roidoung, S ^a   Sogi, D S ^a   Dolan, K D ^a,b  

^a Michigan State University   (United States)

^b Michigan State University   (United States)

Author keywords

Antioxidant properties; Colour; Fresh cut; Mild heat; Onion; Phenolics; Storage; Weight loss

Indexed keywords

ANTIOXIDANT PROPERTIES; FRESH-CUT; MILD-HEAT; ONION; PHENOLICS; WEIGHT LOSS;

COLOR; ENERGY STORAGE; HEAT TREATMENT;

PHENOLS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); ANTIOXIDANT; HOT WATER; ONION EXTRACT; OXYGEN RADICAL; PHENOL DERIVATIVE; SCAVENGER;

ANTIOXIDANT ACTIVITY; ARTICLE; COLOR; HEAT; NONHUMAN; ONION; PROCESS OPTIMIZATION; STORAGE TEMPERATURE; WEIGHT REDUCTION;

ANTIOXIDANTS; FOOD HANDLING; FOOD STORAGE; HOT TEMPERATURE; ONIONS; PHENOLS; PLANT EXTRACTS; QUALITY CONTROL;

ALLIUM CEPA;

EID: 84866876226     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.09.023     Document Type: Article

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