Anthocyanins, phenolics and antioxidant capacity after fresh storage of blueberry treated with edible coatings

International Journal of Food Sciences and Nutrition

Volumn 66, Issue 3, 2015, Pages 248-253

  Chiabrando, Valentina ^a   Giacalone, Giovanna ^a  

^a DISAFA   (Italy)

Author keywords

Berkeley; Chitosan; O'Neal; Sodium alginate

Indexed keywords

VACCINIUM; VACCINIUM CORYMBOSUM;

ANTHOCYANIN; ANTIOXIDANT; CHITOSAN; PHENOL DERIVATIVE;

BLUEBERRY; CHEMISTRY; CLASSIFICATION; FOOD ANALYSIS; FOOD HANDLING; FOOD PRESERVATION; FOOD QUALITY; FOOD STORAGE; FRUIT; HUMAN; PROCEDURES; SPECIES DIFFERENCE;

ANTHOCYANINS; ANTIOXIDANTS; BLUEBERRY PLANT; CHITOSAN; FOOD ANALYSIS; FOOD HANDLING; FOOD PRESERVATION; FOOD QUALITY; FOOD STORAGE; FRUIT; HUMANS; PHENOLS; SPECIES SPECIFICITY;

EID: 84929901017     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2014.986075     Document Type: Article

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