Chlorophylls and carotenoids of kiwifruit puree are affected similarly or less by microwave than by conventional heat processing and storage-Reference-Cited by-同舟云学术

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Chlorophylls and carotenoids of kiwifruit puree are affected similarly or less by microwave than by conventional heat processing and storage

Published:2015-11 Issue: Volume:187 Page:254-262
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Benlloch-Tinoco María,Kaulmann Anouk,Corte-Real Joana,Rodrigo Dolores,Martínez-Navarrete Nuria,Bohn Torsten

Funder

Ministerio de Educación y Ciencia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Effects of postharvest application of 1-MCP and postcutting dip treatment on the quality and nutritional properties of fresh-cut kiwifruit;Antunes;Journal of Agricultural and Food Chemistry,2010

2. Official methods of analysis of AOAC International;AOAC,2000

3. Enzymatic carotenoid degradation and aroma formation in nectarines (Prunus persica);Baldermann;Food Research International,2005

4. Effect of cold storage and ozone treatment on physicochemical parameters, soluble sugars and organic acids in Actinidia deliciosa;Barboni;Food Chemistry,2010

5. Superiority of microwaves over conventional heating to preserve shelf-life and quality of kiwifruit puree;Benlloch-Tinoco;Food Control,2015

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