Mineral, fiber, and total phenolic retention in eight fruits and vegetables: A comparison of refrigerated and frozen storage

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 3, 2015, Pages 951-956

  Bouzari, Ali ^a   Holstege, Dirk ^a   Barrett, Diane M ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Fiber; Frozen storage; Fruits; Minerals; Nutrients; Refrigerated storage; Total phenolics; Vegetables

Indexed keywords

FIBERS; FRUITS; MINERALS; NUTRIENTS; VEGETABLES;

AND SPLITS; FROZEN STORAGE; FRUIT AND VEGETABLES; FRUITS AND VEGETABLES; GREEN BEANS; NUTRIENT CONTENTS; REFRIGERATED STORAGES; TOTAL PHENOLICS;

FOOD STORAGE;

BRASSICA OLERACEA VAR. ITALICA; DAUCUS CAROTA; PISUM SATIVUM; SPINACIA OLERACEA; VACCINIUM; ZEA MAYS;

MINERAL; PHENOL DERIVATIVE;

ANALYSIS; CHEMISTRY; COLD; COMPARATIVE STUDY; DIETARY FIBER; FOOD PRESERVATION; FREEZING; FRUIT; OXIDATION REDUCTION REACTION; PROCEDURES; VEGETABLE;

COLD TEMPERATURE; DIETARY FIBER; FOOD PRESERVATION; FREEZING; FRUIT; MINERALS; OXIDATION-REDUCTION; PHENOLS; VEGETABLES;

EID: 84921841342     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf504890k     Document Type: Article

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