Bioactive compounds and antioxidant activity from harvest to edible ripeness of avocado cv. Hass ( Persea americana ) throughout the harvest seasons-Reference-Cited by-同舟云学术

Bioactive compounds and antioxidant activity from harvest to edible ripeness of avocado cv. Hass ( Persea americana ) throughout the harvest seasons

Published:2020-01 Issue:5 Volume:55 Page:2208-2218
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Campos David¹^ORCID,Teran‐Hilares Felix¹,Chirinos Rosana¹,Aguilar‐Galvez Ana¹,García‐Ríos Diego¹,Pacheco‐Avalos Alejandro²,Pedreschi Romina³

Affiliation:

1. Instituto de Biotecnología Universidad Nacional Agraria La Molina Lima Peru

2. Programa de Investigación en Frutales Universidad Nacional Agraria La Molina Lima Peru

3. Escuela de Agronomía Pontificia Universidad Católica de Valparaíso Calle San Francisco s/n La Palma Chile

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14474

Reference43 articles.

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2. The hydrophilic and lipophilic contribution to total antioxidant activity

3. Changes in sugars, total protein, and oil in ‘Hass’ avocado (Persea americanaMill.) fruit during ripening

4. High Km glucose‐phosphorylating (glucokinase) activities in a range of tumor cell lines and inhibition of rates of tumor growth by the specific enzyme inhibitor mannoheptulose;Board M.;Cancer Research,1995

5. Lipid peroxidation of membrane phospholipids generates hydroxy-alkenals and oxidized phospholipids active in physiological and/or pathological conditions

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