Total phenolics, carotenoids, ascorbic acid, and antioxidant properties of fresh-cut mango (Mangifera indica L., cv. Tommy Atkin) as affected by infrared heat treatment.
暂无分享,去创建一个
[1] O. Martín‐Belloso,et al. Influence of whole and fresh-cut mango intake on plasma lipids and antioxidant capacity of healthy adults , 2011 .
[2] Liqin Liu,et al. Polyphenolic compounds and antioxidant properties in mango fruits , 2011 .
[3] J. F. Ayala-Zavala,et al. Improvement of the antioxidant status of tropical fruits as a secondary response to some postharvest treatments , 2010 .
[4] M. Hubinger,et al. Cassava starch coating and citric acid to preserve quality parameters of fresh-cut "Tommy Atkins" mango. , 2010, Journal of food science.
[5] S. Mertens-Talcott,et al. Anticarcinogenic effects of polyphenolics from mango (Mangifera indica) varieties. , 2010, Journal of agricultural and food chemistry.
[6] Gemma Oms-Oliu,et al. The use of packaging techniques to maintain freshness in fresh-cut fruits and vegetables: a review , 2009 .
[7] O. Martín‐Belloso,et al. Effect of minimal processing on bioactive compounds and antioxidant activity of fresh-cut ‘Kent’ mango (Mangifera indica L.) , 2009 .
[8] A. Kamal-Eldin,et al. Total phenolic compounds and antioxidant capacities of major fruits from Ecuador , 2008 .
[9] A. Schieber,et al. Phenolic compounds and antioxidant capacity of Brazilian mango (Mangifera indica L.) varieties , 2008 .
[10] J. Irudayaraj,et al. Infrared Heating in Food Processing: An Overview , 2008 .
[11] L. Cisneros-Zevallos,et al. Electron-beam ionizing radiation stress effects on mango fruit (Mangifera indica L.) antioxidant constituents before and during postharvest storage. , 2007, Journal of agricultural and food chemistry.
[12] Y. Tadmor,et al. Rapid method for total carotenoid detection in canary yellow-fleshed watermelon. , 2007, Journal of food science.
[13] Bart Nicolai,et al. Investigation of far infrared radiation heating as an alternative technique for surface decontamination of strawberry , 2007 .
[14] J. H. Queiroz,et al. Antioxidant in Mango (Mangifera indica L.) Pulp , 2007, Plant foods for human nutrition.
[15] H. Izumi,et al. Physiology and Microbiological Quality of Fresh‐cut Mango Cubes as Affected by High‐O2 Controlled Atmospheres , 2006 .
[16] Encarna Aguayo,et al. Quality changes and nutrient retention in fresh-cut versus whole fruits during storage. , 2006, Journal of agricultural and food chemistry.
[17] S. Percival,et al. Ripening Associated Phytochemical Changes in Mangos (Mangifera indica) Following Thermal Quarantine and Low‐Temperature Storage , 2005 .
[18] Romeo T. Toledo,et al. Tissue damage in heated carrot slices. Comparing mild hot water blanching and infrared heating , 2005 .
[19] Deepa Pillai,et al. Comparison of the 2,2'-azinobis-3-ethylbenzotiazo-line-6-sulfonic acid (ABTS) and ferric reducing anti-oxidant power (FRAP) methods to asses the total antioxidant capacity in extracts of fruit and vegetables. , 2005, Molecular nutrition & food research.
[20] H. Izumi,et al. Shelf Life and Microbial Quality of Fresh‐cut Mango Cubes Stored in High CO2 Atmospheres , 2005 .
[21] G. Beecher,et al. Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. , 2004, Journal of agricultural and food chemistry.
[22] Jeong-Han Kim,et al. Effect of far-infrared radiation on the antioxidant activity of rice hulls. , 2003, Journal of agricultural and food chemistry.
[23] M. Martínez-Ferrer,et al. Modified Atmosphere Packaging of Minimally Processed Mango and Pineapple Fruits , 2002 .
[24] R. Ahvenainen,et al. Minimal processing in practice , 2002 .
[25] Dejian Huang,et al. High-throughput assay of oxygen radical absorbance capacity (ORAC) using a multichannel liquid handling system coupled with a microplate fluorescence reader in 96-well format. , 2002, Journal of agricultural and food chemistry.
[26] Raija Ahvenainen,et al. 9 – Minimal processing in practice: Fresh fruits and vegetables , 2002 .
[27] G. González-Aguilar,et al. Maintaining quality of fresh-cut mangoes using antibrowning agents and modified atmosphere packaging. , 2000, Journal of agricultural and food chemistry.
[28] C. Rice-Evans,et al. Antioxidant activity applying an improved ABTS radical cation decolorization assay. , 1999, Free radical biology & medicine.
[29] C. Berset,et al. Use of a Free Radical Method to Evaluate Antioxidant Activity , 1995 .
[30] Y. Niwa,et al. Activation of antioxidant activity in natural medicinal products by heating, brewing and lipophilization. A new drug delivery system. , 1988, Drugs under experimental and clinical research.
[31] D. J. V. Zuilichem,et al. An Overview of Infrared Radiation Process for Various Agricultural Products , 1985 .
[32] Sidney A. Williams,et al. Official Methods of Analysis of the Association of Official Analytical Chemists , 1971, Soil Science Society of America Journal.
[33] V. L. Singleton,et al. Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents , 1965, American Journal of Enology and Viticulture.