Forced-air precooling treatment enhanced antioxidant capacities of apricots-Reference-Cited by-同舟云学术

Forced-air precooling treatment enhanced antioxidant capacities of apricots

Published:2017-03-21 Issue:1 Volume:42 Page:e13320
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Yan Jiaqi¹²,Song Yan¹,Li Jian¹²^ORCID,Jiang Weibo³^ORCID

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health; Beijing Technology and Business University; Beijing 100048 China

2. Indian River Research and Education Center (IRREC); University of Florida; Ft. Pierce Florida 34945

3. College of Food Science and Nutritional Engineering, China Agricultural University; Beijing 100083 China

Funder

Special Fund for Agro-scientific Research in the Public Interest,

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13320/fullpdf

Reference41 articles.

1. Effect of harvest dates and forced-air cooling on postharvest quality of apricot cv. Precoce de Tyrinthe;Agar;Journal of Food Agriculture and Environment,2006

2. Effect of ozone pre-conditioning on quality and antioxidant capacity of papaya fruit during ambient storage;Ali;Food Chemistry,2014

3. A critical appraisal of the use of the antioxidant capacity (TEAC) assay in defining optimal antioxidant structures;Arts;Food Chemistry,2003

4. Evaluation of phenolic content and antioxidant activity of Iranian caraway in comparison with clove and BHT using model systems and vegetable oil;Bamdad;International Journal of Food Science and Technology,2006

5. Evaluation of antioxidant capacity of Chinese five-spice ingredients;Bi;International Journal of Food Sciences and Nutrition,2015

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