Influence of hot water dip on fruit quality, phenolic compounds and antioxidant capacity of Satsuma mandarin during storage

Food Science and Technology International

Volumn 19, Issue 6, 2013, Pages 511-521

  Shen, Yan ^a   Zhong, Liezhou ^a   Sun, Yujing ^a   Chen, Jianchu ^a   Liu, Donghong ^a   Ye, Xingqian ^a  

^a ZHEJIANG UNIVERSITY   (China)

Author keywords

antioxidant capacity; flavonoids; Hot water dip; phenolic acids; total phenolics

Indexed keywords

AFTER-TREATMENT; ANTIOXIDANT CAPACITY; FRUIT WEIGHT LOSS; HOT WATER; PHENOLIC ACIDS; PHENOLIC COMPOUNDS; SATSUMA MANDARIN; TOTAL PHENOLICS;

FLAVONOIDS; FRUITS; ORGANIC ACIDS;

WATER;

ANTIOXIDANT; ASCORBIC ACID; COUMARIC ACID; FLAVONOID; PHENOL DERIVATIVE; WATER;

ANTIOXIDANT CAPACITY; ARTICLE; CHEMISTRY; CITRUS; FOOD HANDLING; FOOD PRESERVATION; FOOD QUALITY; FRUIT; HEAT; HOT WATER DIP; METHODOLOGY; PHENOLIC ACIDS; TOTAL PHENOLICS; PROCEDURES;

ANTIOXIDANT CAPACITY; FLAVONOIDS; HOT WATER DIP; PHENOLIC ACIDS; TOTAL PHENOLICS;

ANTIOXIDANTS; ASCORBIC ACID; CITRUS; COUMARIC ACIDS; FLAVONOIDS; FOOD HANDLING; FOOD PRESERVATION; FOOD QUALITY; FRUIT; HOT TEMPERATURE; PHENOLS; WATER;

EID: 84887594947     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013212457669     Document Type: Article

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