Freezing of edible flowers: Effect on microbial and antioxidant quality during storage-Reference-Cited by-同舟云学术

Freezing of edible flowers: Effect on microbial and antioxidant quality during storage

Published:2020-03-10 Issue:4 Volume:85 Page:1151-1159
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Fernandes Luana¹²³^ORCID,Casal Susana²^ORCID,Pereira José Alberto¹^ORCID,Pereira Ermelinda Lopes¹,Saraiva Jorge A.⁴^ORCID,Ramalhosa Elsa¹^ORCID

Affiliation:

1. CIMO/School of Agriculture Polytechnic Institute of Bragança, Campus de Stª Apolónia Bragança 5300‐253 Portugal

2. LAQV@REQUIMTE/Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, Porto University Rua Jorge Viterbo Ferreira, 228 Porto 4050‐313 Portugal

3. LAQV‐REQUIMTE, Department of ChemistryUniversity of Aveiro Campus Universitário de Santiago Aveiro 3810‐193 Portugal

4. Organic Chemistry, Natural Products and Agrifood (QOPNA) & LAQV‐REQUIMTE, Department of ChemistryUniversity of Aveiro Campus Universitário de Santiago Aveiro 3810‐193 Portugal

Funder

Fundação para a Ciência e a Tecnologia

Federación Española de Enfermedades Raras

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15097

Reference35 articles.

1. Comparison of the Total Phenolic and Ascorbic Acid Content of Freeze-Dried and Air-Dried Marionberry, Strawberry, and Corn Grown Using Conventional, Organic, and Sustainable Agricultural Practices

2. Flavonoid composition and antioxidant capacity of the edible flowers ofAgave durangensis(Agavaceae)