Nutritional and sensory quality during refrigerated storage of fresh-cut mints (mentha × piperita and m. Spicata)

Food Chemistry

Volumn 143, Issue , 2014, Pages 231-238

  Curutchet, Ana ^a   Dellacassa, Eduardo ^b   Ringuelet, Jorge A ^c   Chaves, Alicia R ^d   Viña, Sonia Z ^c,d  

^a Metrology Section   (Uruguay)

^b UNIVERSIDAD DE LA REPÚBLICA   (Uruguay)

^c UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

^d DEPARTAMENTO DE QUÍMICA   (Argentina)

Author keywords

Antioxidant compounds; Culinary herbs; Essential oils; Mentha spp.; Monoterpenoids; Refrigerated storage

Indexed keywords

ANTIOXIDANTS; ASCORBIC ACID; CHLOROPHYLL; COLORIMETRY; ESSENTIAL OILS; MINTS; PIGMENTS;

ANTIOXIDANT COMPOUNDS; CULINARY HERBS; MENTHA SPP; MONOTERPENOIDS; REFRIGERATED STORAGES;

FOOD STORAGE;

ANTIOXIDANT; ASCORBIC ACID; CAROTENOID; CHLOROPHYLL; ESSENTIAL OIL; FLAVONOID; MENTHOL; PEPPERMINT; PHENOL DERIVATIVE; SCAVENGER;

ARTICLE; ATMOSPHERE; FOOD COLOR; FOOD PACKAGING; FOOD QUALITY; FOOD STORAGE; MENTHA PIPERITA; MENTHA SPICATA; NONHUMAN; NUTRITIONAL VALUE; PLANT BROWNING; PLANT GROWTH; RESPIRATORY FUNCTION; SENSORY ANALYSIS; SHELF LIFE; SURFACE PROPERTY; WEIGHT REDUCTION;

MENTHA; MENTHA SPICATA; MENTHA X PIPERITA;

EID: 84884566028     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.07.11     Document Type: Article

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