Modeling phenolic content during storage of cut fruit and vegetables: A consecutive reaction mechanism

Journal of Food Engineering

Volumn 140, Issue , 2014, Pages 1-8

  Amodio, M L ^a   Derossi, A ^a   Colelli, G ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Fresh cut produce; Kinetics; Modeling; Phenolic compounds; Phenylalanine ammonia lyase

Indexed keywords

AMINO ACIDS; AMMONIA; CITRUS FRUITS; DIGITAL STORAGE; ENZYME KINETICS; MODELS; PHENOLS; SYNTHESIS (CHEMICAL);

BIOLOGICAL VARIABILITY; FRESH-CUT; OXIDATIVE DEGRADATION; PHENOLIC COMPOUNDS; PHENYLALANINE AMMONIA-LYASE; PHENYLPROPANOID METABOLISMS; SHELF-LIFE PREDICTION; STORAGE TEMPERATURES;

FOOD STORAGE;

EID: 84901286400     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.04.006     Document Type: Article

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