Peach polyphenol and carotenoid content as affected by frozen storage and pasteurization

LWT

Volumn 66, Issue , 2016, Pages 361-368

  Oliveira, Ana ^a   Alexandre, Elisabete M C ^a   Coelho, Marta ^a   Barros, Rui M ^a   Almeida, Domingos P F ^b   Pintado, Manuela ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

Author keywords

Freezing; Pasteurization; Phytochemicals; Prunus persica; Storage

Indexed keywords

ENERGY STORAGE; FLAVONOIDS; FREEZING; FRUITS; PHENOLS;

CHLOROGENIC ACIDS; LONG-TERM STORAGE; PHYTOCHEMICALS; PRUNUS PERSICA; STORAGE PERIODS; TOTAL ANTIOXIDANT CAPACITY; TOTAL CAROTENOIDS; TOTAL PHENOLIC CONTENT;

PASTEURIZATION;

EID: 84950121431     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.10.037     Document Type: Article

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