Influence of Ultrasound on Fresh-Cut Mango Quality Through Evaluation of Enzymatic and Oxidative Metabolism

Food and Bioprocess Technology

Volumn 8, Issue 7, 2015, Pages 1532-1542

  Santos, Jessika Gonçalves ^a   Fernandes, Fabiano Andre Narciso ^a   de Siqueira Oliveira, Luciana ^a   de Miranda, Maria Raquel Alcântara ^a  

^a FEDERAL UNIVERSITY OF CEARÁ   (Brazil)

Author keywords

Antioxidant; Enzymes; Fresh cut; Quality; Ultrasound

Indexed keywords

AGENTS; ANTIOXIDANTS; CELL MEMBRANES; CHEMICAL ANALYSIS; COLOR; CYTOLOGY; ENZYMES; FOOD STORAGE; FRUITS; IMAGE QUALITY; OXIDATION; OXYGEN; PHYSIOLOGY; ULTRASONICS;

ANTI-OXIDANT ACTIVITIES; FRESH-CUT; GUAIACOL PEROXIDASE; NON-ENZYMATIC ANTIOXIDANTS; OXIDATIVE METABOLISM; PECTIN METHYLESTERASE; PHYSIOLOGICAL EFFECTS; SUPER OXIDE DISMUTASE;

QUALITY CONTROL;

EID: 84930626049     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-015-1518-8     Document Type: Article

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