Degradation kinetic modelling of color, texture, polyphenols and antioxidant capacity of York cabbage after microwave processing

Food Research International

Volumn 53, Issue 1, 2013, Pages 125-133

  Jaiswal, Amit Kumar ^a   Abu Ghannam, Nissreen ^a  

^a DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

Author keywords

Antioxidant activity; Color; Kinetic models; Microwave; Polyphenols; Texture; York cabbage

Indexed keywords

ANTI-OXIDANT ACTIVITIES; FIRST-ORDER REACTION MODEL; KINETIC MODELS; PHYSIO-CHEMICAL PROPERTIES; POLYPHENOLS; TOTAL FLAVONOID CONTENTS; TOTAL PHENOLIC CONTENT; YORK CABBAGE;

AGENTS; DEGRADATION; KINETIC THEORY; KINETICS; MICROWAVES; TEXTURES;

COLOR;

EID: 84878207942     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.04.007     Document Type: Article

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