Improvement of anthocyanin yield and shelf-life extension of grape pomace by gamma irradiation-Reference-Cited by-同舟云学术

Improvement of anthocyanin yield and shelf-life extension of grape pomace by gamma irradiation

Published:1999-10 Issue:8 Volume:32 Page:539-543
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Ayed N.,Yu H.-L.,Lacroix M.

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

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2. Dose rate effect of gamma irradiation on phenolic compounds, polyphenol oxidase (PPO) and browning of mushrooms Agaricus bisporus;Beaulieu;J. Agr. Food Chem.,1999

3. Effects of gamma irradiation dose rate on microbiological and physical quality of mushrooms (Agaricus bisporus);Beaulieu;Sci. Alim.,1992

4. Origin of the exceptional color stabilty of the Zebrina anthocyanin;Brouillard;Phytochemistry,1981

5. CAST. (1996). Radiation pasteurization of food. Issue paper No. 7. Council for Agricultural Science and Technology, Ames, Iowa.

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