Total Phenolics, Carotenoids, Ascorbic Acid, and Antioxidant Properties of Fresh-cut Mango (Mangifera indica L., cv. Tommy Atkin) as Affected by Infrared Heat Treatment

Journal of Food Science

Volumn 77, Issue 11, 2012, Pages

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

^a GURU NANAK DEV UNIVERSITY   (India)

^b Michigan State University   (United States)

^c Michigan State University   (United States)

Author keywords

Antioxidant properties; Ascorbic acid; Carotenoids; Fresh cut; Mango; Phenolics

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; CAROTENOID; PHENOL DERIVATIVE;

ARTICLE; CHEMISTRY; FOOD HANDLING; FOOD IRRADIATION; FRUIT; HEAT; INFRARED RADIATION; MANGIFERA; METHODOLOGY; RADIATION EXPOSURE;

ANTIOXIDANTS; ASCORBIC ACID; CAROTENOIDS; FOOD HANDLING; FOOD IRRADIATION; FRUIT; HOT TEMPERATURE; INFRARED RAYS; MANGIFERA; PHENOLS;

ANANAS COMOSUS; CUCUMIS; MANGIFERA INDICA;

EID: 84869881650     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02933.x     Document Type: Article

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