Changes in red pepper antioxidants as affected by UV-C treatments and storage at chilling temperatures-Reference-Cited by-同舟云学术

Changes in red pepper antioxidants as affected by UV-C treatments and storage at chilling temperatures

Published:2011-09 Issue:7 Volume:44 Page:1666-1671
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Andrade Cuvi María J.,Vicente Ariel R.,Concellón Analía,Chaves Alicia R.

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Combined ultraviolet-C and modified atmosphere packaging treatments for reducing microbial growth of fresh processed lettuce;Allende;LWT – Food Science and Technology,2003

2. Reactive oxygen species: metabolism, oxidative stress, and signal transduction;Apel;Annual Review of Plant Biology,2004

3. Effect of pectic oligomers on physiological responses of chilling injury in discs excised from zucchini (Cucurbita pepo L.);Balandran-Quintana;Biochemical and Biophysical Research Communications,2002

4. Protective enzymes against reactive oxygen species during ripening of tomato (Lycopersicon esculentum L.) fruits in response to low amounts of UV-C;Barka;Australian Journal of Plant Physiology,2001

5. Effects of UV-C irradiation on lipid peroxidation markers during ripening of tomato (Lycopersicon esculentum L.) fruits;Barka;Australian Journal of Plant Physiology,2000

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