Changes in antioxidant flavonoids during freeze-drying of red onions and subsequent storage

Author:

Pérez-Gregorio M.R.,Regueiro J.,González-Barreiro C.,Rial-Otero R.,Simal-Gándara J.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference33 articles.

1. Flavonol glucoside profile of southern Italian red onion (Allium cepa L.);Bonaccorsi;Journal of Agricultural and Food Chemistry,2005

2. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;LWT - Food Science and Technology,1995

3. Comparisons on the antioxidant properties of fresh, freeze-dried and hot-air-dried tomatoes;Chang;Journal of Food Engineering,2006

4. Antioxidant activity of phenolic compounds extracted from fresh and dried water caltrop pulp (Trapa taiwanensis Nakai);Chiang;Journal of Food and Drug Analysis,2008

5. Characteristics of edible plant tissues;Chism,1996

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