Natural preservatives for superficial scald reduction and enhancement of protective phenolic-linked antioxidant responses in apple during post-harvest storage.

Sarkar, Dipayan; Ankolekar, Chandrakant; Greene, Duane; Shetty, Kalidas

Sarkar, Dipayan; Ankolekar, Chandrakant; Greene, Duane; Shetty, Kalidas.

Afiliação

Sarkar D; Department of Food Sciences, University of Massachusetts, Amherst, MA 01003 USA.
Ankolekar C; Department of Food Sciences, University of Massachusetts, Amherst, MA 01003 USA.
Greene D; Stockbridge School of Agriculture, University of Massachusetts, Amherst, MA 01003 USA.
Shetty K; Department of Food Sciences, University of Massachusetts, Amherst, MA 01003 USA.

J Food Sci Technol ; 55(5): 1767-1780, 2018 May.

Article em En | MEDLINE | ID: mdl-29666529

Palavras-chave

Antioxidants; Chitosan oligosaccharide; Natural preservatives; Phenolics; Redox-balance; Superficial scald

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2018 Tipo de documento: Article

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2018 Tipo de documento: Article