Effect of microwave treatment on phenolic content and antioxidant activity of citrus mandarin pomace
- Author
- HAYAT, Khizar1 ; XIAOMING ZHANG1 ; FAROOQ, Umar1 ; ABBAS, Shabbar1 ; SHUQIN XIA1 ; CHENGSHENG JIA1 ; FANG ZHONG1 ; JING ZHANG1
[1] State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, China - Source
Food chemistry. 2010, Vol 123, Num 2, pp 423-429, 7 p ; ref : 1/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Antioxidant activity Citrus mandarin pomace Feutrell's Early Kinnow Microwave treatment Phenolic content
- Keyword (fr)
- Antioxydant Citrus Hyperfréquence Mandarine Phénols Agrume Angiospermae Dicotyledones Fruit Rutaceae Spermatophyta
- Keyword (en)
- Antioxidant Citrus Microwave Mandarin Phenols Citrus fruit Angiospermae Dicotyledones Fruit Rutaceae Spermatophyta
- Keyword (es)
- Antioxidante Citrus Hiperfrecuencia Mandarina Fenoles Agrios Angiospermae Dicotyledones Fruto Rutaceae Spermatophyta
- 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
- 23000401
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.2010.04.060 
https://dx.doi.org/10.1016/j.foodchem.2010.04.060
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