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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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