Antioxidant responses in minimally processed celery during refrigerated storage
- Author
- VINA, Sonia Z1 ; CHAVES, Alicia R1
[1] Centro de Investigación y Desarrollo en Criotecnologia de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP)-Consejo Nacional de Investigaciones Cientificas y Técnicas (CONICET), 47 y 116, La Plata (1900), Buenos Aires, Argentina - Source
Food chemistry. 2005, Vol 94, Num 1, pp 68-74, 7 p ; ref : 38 ref
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Antioxidant activity Ascorbic acid Enzymatic browning Fresh-cut vegetables Phenolics
- Keyword (fr)
- Acide ascorbique Antioxydant Apium graveolens Brunissement Conservation aliment Céleri Entreposage frigorifique Légume Phénols Réaction enzymatique Traitement minimal Angiospermae Dicotyledones Spermatophyta Umbelliferae Vitamine
- Keyword (en)
- Ascorbic acid Antioxidant Apium graveolens Browning Food preservation Celery Refrigerated storage Vegetables Phenols Enzymatic reaction Minimal processing Angiospermae Dicotyledones Spermatophyta Umbelliferae Vitamin
- Keyword (es)
- Acido ascórbico Antioxidante Apium graveolens Ennegrecimiento Conservación alimento Apio Almacenamiento frigorífico Hortalizas Fenoles Reacción enzimática Tratamiento minimum Angiospermae Dicotyledones Spermatophyta Umbelliferae Vitamina
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 17067307
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2004.10.051 
https://dx.doi.org/10.1016/j.foodchem.2004.10.051
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