Suitability of gamma irradiation for preserving fresh-cut watercress quality during cold storage

Food Chemistry

Volumn 206, Issue , 2016, Pages 50-58

  Pinela, José ^a,b   Barreira, João C M ^a,b   Barros, Lillian ^a   Verde, Sandra Cabo ^c   Antonio, Amilcar L ^a   Carvalho, Ana Maria ^a   Oliveira, M Beatriz P P ^b   Ferreira, Isabel C F R ^a  

^a INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

^c UNIVERSITY OF LISBON   (Portugal)

Author keywords

Antioxidant activity; Cold storage; Fresh cut watercress; Gamma irradiation; Nasturtium officinale; Postharvest quality

Indexed keywords

ANTIOXIDANTS; COLD STORAGE; FATTY ACIDS; GAMMA RAYS; IRRADIATION; POLYUNSATURATED FATTY ACIDS;

ANTI-OXIDANT ACTIVITIES; FRESH-CUT; GAMMA IRRADIATION; NASTURTIUM OFFICINALE; POSTHARVEST QUALITY;

FOOD STORAGE;

CARBOHYDRATE; CARBOXYLIC ACID; FATTY ACID; FLAVONOID; FUMARIC ACID; MALIC ACID; POLYUNSATURATED FATTY ACID; SUCROSE; TOCOPHEROL;

ANTIOXIDANT ACTIVITY; ARTICLE; COLOR; CRYOPRESERVATION; GAMMA IRRADIATION; PH; PROTEIN CONTENT; RADIATION DOSE; WATERCRESS; CHEMISTRY; COLD; FOOD PRESERVATION; FOOD STORAGE; GAMMA RADIATION; NASTURTIUM; PROCEDURES; RADIATION RESPONSE;

COLD TEMPERATURE; DOSE-RESPONSE RELATIONSHIP, RADIATION; FOOD PRESERVATION; FOOD STORAGE; GAMMA RAYS; NASTURTIUM;

EID: 84961845593     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.03.050     Document Type: Article

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