Effects of gamma radiation on the phenolic compounds and in vitro antioxidant activity of apple pomace flour during storage using multivariate statistical techniques

Innovative Food Science and Emerging Technologies

Volumn 33, Issue , 2016, Pages 251-259

  Ito, Vivian Cristina ^a   Alberti, Aline ^a   Avila, Suelen ^b   Spoto, Marta ^c   Nogueira, Alessandro ^a   Wosiacki, Gilvan ^a  

^a STATE UNIVERSITY OF PONTA GROSSA   (Brazil)

^b FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

^c UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Irradiation; Multivariate statistical techniques; Phytochemicals; Stability

Indexed keywords

ANTIOXIDANTS; CONVERGENCE OF NUMERICAL METHODS; FRUITS; GAMMA RAYS; IRRADIATION; MULTIVARIANT ANALYSIS; PHENOLS; RADIATION; RADIATION EFFECTS;

ANTI-OXIDANT ACTIVITIES; CHEMOMETRIC APPROACH; HYDROXYCINNAMIC ACIDS; MULTIVARIATE STATISTICAL TECHNIQUES; MULTIVARIATE TECHNIQUES; PHYTOCHEMICALS; TOTAL PHENOLIC COMPOUNDS; TRADITIONAL PROCESSING; ECONOMIC ADVANTAGES;

FOOD STORAGE;

EID: 84961250823     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2015.12.015     Document Type: Article

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