A novel fluorescence microscopy approach to estimate quality loss of stored fruit fillings as a result of browning

Food Chemistry

Volumn 194, Issue , 2016, Pages 175-183

  Cropotova, Janna ^a   Tylewicz, Urszula ^b   Cocci, Emiliano ^b   Romani, Santina ^b   Dalla Rosa, Marco ^b  

^a Research and Practical Institute for Horticulture and Food Technologies   (Moldova)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

5 Hydroxymethylfurfural; Browning; Fluorescence microscopy; Fruit filling

Indexed keywords

CHEMICAL REACTIONS; EMISSION SPECTROSCOPY; FILLING; FLUORESCENCE; FLUORESCENCE MICROSCOPY; FOOD STORAGE; NONINVASIVE MEDICAL PROCEDURES;

5 HYDROXYMETHYL FURFURALS; ANTIOXIDANT CAPACITY; BROWNING; FLUORESCENCE EMISSION SPECTRA; NON-ENZYMATIC BROWNING; NONINVASIVE METHODS; QUALITY DETERIORATIONS; STABILIZING AGENTS;

FRUITS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 5 HYDROXYMETHYLFURFURAL; ANTIOXIDANT; GELLAN; INULIN; PECTIN; POLYPHENOL; 5-HYDROXYMETHYLFURFURAL; FOOD ADDITIVE; FURFURAL;

ANTIOXIDANT ACTIVITY; APPLE; APPLE FILLING; ARTICLE; ATMOSPHERIC PRESSURE; BLUE LIGHT; CHEMICAL STRUCTURE; COMPARATIVE STUDY; CONTROLLED STUDY; DIETARY FIBER; DRY WEIGHT; FLUORESCENCE MICROSCOPY; FOOD ANALYSIS; FOOD COLOR; FOOD COMPOSITION; FOOD PRESERVATION; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; GLYCATION; HEAT TREATMENT; HIGH TEMPERATURE; HYDROGEN BOND; MOISTURE; MOLECULAR WEIGHT; OXIDATION; PH; SURFACE PROPERTY; ANALOGS AND DERIVATIVES; CHEMISTRY; FRUIT; PROCEDURES;

MALUS X DOMESTICA;

ANTIOXIDANTS; FOOD ADDITIVES; FRUIT; FURALDEHYDE; MICROSCOPY, FLUORESCENCE; POLYPHENOLS;

EID: 84938846163     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.07.146     Document Type: Article

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