Changes in Phenolic Compounds During Storage of Pasteurized Strawberry

Food and Bioprocess Technology

Volumn 7, Issue 6, 2014, Pages 1840-1846

  Oliveira, Ana ^a   Almeida, Domingos P F ^b   Pintado, Manuela ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

Author keywords

Anthocyanins; Antioxidant activity; Fragaria ananassa; Pasteurization

Indexed keywords

ANTIOXIDANTS; CARBOHYDRATES; ELLAGIC ACID; FOOD STORAGE; FRUITS; PASTEURIZATION; PHENOLS; PLANTS (BOTANY); RATE CONSTANTS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; EPIGALLOCATECHIN GALLATE; FRAGARIA; PHENOLIC COMPOUNDS; PSEUDO-FIRST-ORDER; TOTAL PHENOLICS; ZERO ORDER KINETICS;

ANTHOCYANINS;

FRAGARIA; FRAGARIA X ANANASSA;

EID: 84899903798     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1239-9     Document Type: Article

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