Changes in the structure and antioxidant properties of onions by high pressure treatment

Food and Function

Volumn 4, Issue 4, 2013, Pages 586-591

  Vázquez Gutiérrez, José Luis ^a   Plaza, Lucía ^b,d   Hernando, Isabel ^a   Sánchez Moreno, Concepción ^c   Quiles, Amparo ^a   De Ancosc, Begoña ^c   Pilar Cano, M ^b  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

^c INSTITUTE OF FOOD SCIENCE   (Spain)

^d IRTA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

CELL MEMBRANES; HYDROSTATIC PRESSURE; MICROSTRUCTURE; PHENOLS; SCANNING ELECTRON MICROSCOPY;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; CRYO-SCANNING ELECTRON MICROSCOPY; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE TREATMENTS; INTERCELLULAR SPACES; MEMBRANE PERMEABILITY; TOTAL PHENOLIC CONTENT;

ANTIOXIDANTS;

ANTIOXIDANT; FLAVONOID; PHENOL DERIVATIVE; PLANT EXTRACT;

ARTICLE; CELL MEMBRANE; CELL WALL; CHEMISTRY; EQUIPMENT; EVALUATION; FOOD HANDLING; ISOLATION AND PURIFICATION; METHODOLOGY; ONION; PERMEABILITY; PRESSURE;

ANTIOXIDANTS; CELL MEMBRANE; CELL WALL; FLAVONOIDS; FOOD HANDLING; ONIONS; PERMEABILITY; PHENOLS; PLANT EXTRACTS; PRESSURE;

EID: 84884175722     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c3fo30253a     Document Type: Article

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