Gamma irradiation as a practical alternative to preserve the chemical and bioactive wholesomeness of widely used aromatic plants

Food Research International

Volumn 67, Issue , 2015, Pages 338-348

  Pereira, Eliana ^a   Antonio, Amilcar L ^a,b   Barreira, João C M ^a,c   Barros, Lillian ^a   Bento, Albino ^a   Ferreira, Isabel C F R ^a  

^a INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^b UNIVERSITY OF LISBON   (Portugal)

^c UNIVERSITY OF PORTO   (Portugal)

Author keywords

Antioxidant activity; Chemical nutritional composition; Food plants; Gamma irradiation; Principal component analysis

Indexed keywords

ANTIOXIDANTS; AROMATIC COMPOUNDS; CHEMICAL ANALYSIS; CONSERVATION; GAMMA RAYS; IRRADIATION; PRINCIPAL COMPONENT ANALYSIS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; CONSERVATION TECHNOLOGIES; FOOD PLANTS; GAMMA IRRADIATION; INTEGRATED APPROACH; IRRADIATED SAMPLES; IRRADIATION TREATMENT;

RADIATION;

ALOYSIA; LAMIACEAE; MELISSA OFFICINALIS; MENTHA X PIPERITA; VERBENACEAE;

EID: 84919922412     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.11.047     Document Type: Article

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