Light exposure inhibiting tissue browning and improving antioxidant capacity of fresh-cut celery (Apium graveolens var. dulce).

Zhan, Lijuan; Hu, Jinqiang; Lim, Loong-Tak; Pang, Lingyun; Li, Yu; Shao, Jianfeng

Zhan, Lijuan; Hu, Jinqiang; Lim, Loong-Tak; Pang, Lingyun; Li, Yu; Shao, Jianfeng.

Affiliation

Zhan L; College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, PR China. ljzhan@hotmail.com

Food Chem ; 141(3): 2473-8, 2013 Dec 01.

Article in En | MEDLINE | ID: mdl-23870983

Subject(s)

Antioxidants/analysis; Apium/radiation effects; Food Preservation/methods; Vegetables/radiation effects; Apium/chemistry; Apium/enzymology; Catechol Oxidase/analysis; Catechol Oxidase/metabolism; Color; Food Storage; Light; Peroxidase/analysis; Peroxidase/metabolism; Phenols/analysis; Plant Proteins/analysis; Plant Proteins/metabolism; Vegetables/chemistry

Key words

Antioxidant capacity; Fresh-cut celery; Light exposure; Tissue browning

Fulltext

Add to My VHL

XML

PubMed Links

Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Vegetables / Food Preservation / Apium / Antioxidants Type of study: Evaluation_studies Language: En Journal: Food Chem Year: 2013 Document type: Article Country of publication: United kingdom

Fulltext

Add to My VHL

XML

PubMed Links

Search on Google