Effect of Cold Plasma Treatment on the Functional Properties of Fresh-Cut Apples

Journal of Agricultural and Food Chemistry

Volumn 64, Issue 42, 2016, Pages 8010-8018

  Ramazzina, Ileana ^a   Tappi, Silvia ^b   Rocculi, Pietro ^b   Sacchetti, Giampiero ^c   Berardinelli, Annachiara ^b   Marseglia, Angela ^a   Rizzi, Federica ^a  

^a UNIVERSITY OF PARMA   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

^c UNIVERSITY OF TERAMO   (Italy)

Author keywords

antioxidant activity; antioxidants; cold plasma; fresh cut apple; phase II enzymes

Indexed keywords

AGENTS; ANTIOXIDANTS; ENZYMES; FOOD PRESERVATION; FRUITS; PHYSIOLOGICAL MODELS; PLANTS (BOTANY); PLASMA APPLICATIONS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; COLD PLASMA TREATMENT; COLD PLASMAS; FRESH-CUT APPLES; FUNCTIONAL PROPERTIES; PHASE II; REACTIVE OXYGEN SPECIES;

ELECTRIC DISCHARGES;

EID: 84992665939     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.6b02730     Document Type: Article

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