Bioactive compounds and the antioxidant capacity in new kiwi fruit cultivars

Food Chemistry

Volumn 165, Issue , 2014, Pages 354-361

  Park, Yong Seo ^a   Namiesnik, Jacek ^b   Vearasilp, Kann ^c   Leontowicz, Hanna ^d   Leontowicz, Maria ^d   Barasch, Dinorah ^e   Nemirovski, Alina ^e   Trakhtenberg, Simon ^f   Gorinstein, Shela ^e  

^a Mokpo National University   (South Korea)

^b GDANSK UNIVERSITY OF TECHNOLOGY   (Poland)

^c SRINAKHARINWIROT UNIVERSITY   (Thailand)

^d WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

^e HEBREW UNIVERSITY OF JERUSALEM   (Israel)

^f KAPLAN MEDICAL CENTER   (Israel)

Author keywords

Antioxidant capacities; Binding properties; Bioactive compounds; Kiwi fruits cultivars

Indexed keywords

ANTIOXIDANTS; BINDING ENERGY; BIRDS;

ANTIOXIDANT CAPACITY; BINDING PROPERTIES; BIOACTIVE COMPOUNDS; HUMAN CONSUMPTION; HUMAN SERUM ALBUMINS; KIWIFRUITS; WATER EXTRACTS;

FRUITS;

ACETONE; ALCOHOL; CATECHIN; FLAVONOID; HEXANE; HUMAN SERUM ALBUMIN; POLYPHENOL; TANNIN DERIVATIVE; WATER; ANTIOXIDANT; CARRIER PROTEIN;

ANTIOXIDANT ACTIVITY; ARTICLE; BIDAN; BIOLOGICAL ACTIVITY; CULTIVAR; DAHEUNG; HAENAM; HAYWARD; HORT16A; HWAMEI; KIWIFRUIT; MASS SPECTROMETRY; NONHUMAN; SKK12; ACTINIDIA; CHEMISTRY; FRUIT; HUMAN;

ACTINIDIA; ANTIOXIDANTS; CARRIER PROTEINS; FRUIT; HUMANS;

EID: 84902674906     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.05.114     Document Type: Article

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