Effect of edible coatings on bioactive compounds and antioxidant capacity of tomatoes at different maturity stages-Reference-Cited by-同舟云学术

Effect of edible coatings on bioactive compounds and antioxidant capacity of tomatoes at different maturity stages

Published:2012-07-10 Issue:10 Volume:51 Page:2706-2712
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Dávila-Aviña Jorge E.,Villa-Rodríguez José A.,Villegas-Ochoa Mónica A.,Tortoledo-Ortiz Orlando,Olivas Guadalupe I.,Ayala-Zavala J. Fernando,González-Aguilar Gustavo A.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-012-0771-3.pdf

Reference23 articles.

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2. Chanjirakul K, Wang SY, Wang CY, Siriphanich J (2006) Effect of natural volatile compounds on antioxidant capacity and antioxidant enzymes in raspberries. Postharvest Biol Tech 40:106–115

3. Dávila-Aviña JE, Villa-Rodríguez JA, Cruz-Valenzuela R, Rodríguez-Armenta CM, Olivas GI, González-Aguilar GA (2011) Effect of edible coatings, storage time and maturity stage on quality of tomatoes fruit. Am J Agric Biol Sci 6:162–171

4. Doner LW, Hicks KB (1981) High-performance liquid chromatographic separation of ascorbic acid, erythorbic acid, dehydroascorbic acid, dehydroerythorbic acid, diketogulonic acid, and diketogluconic acid. Anal Biochem 115:225–230

5. Espino-Díaz M, De Jesús Ornelas-Paz J, Martínez-Téllez MA, Santillán C, Barbosa-Cánovas GV, Zamudio-Flores PB, Olivas GI (2010) Development and characterization of edible films based on mucilage of opuntia ficus-indica (L.). J Food Sci 75:E347–E352

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