Effect of Canning and Freezing on the Nutritional Content of Apricots

Author:

Adkison Erin Claire1ORCID,Biasi William B.1,Bikoba Veronique1,Holstege Dirk M.2,Mitcham Elizabeth J.1

Affiliation:

1. Dept. of Plant Sciences; Univ. of California; One Shields Avenue Davis CA 95616 U.S.A

2. Analytical Lab.; Univ. of California; One Shields Avenue Davis CA 95616 U.S.A

Funder

California Department of Food and Agriculture

Publisher

Wiley

Subject

Food Science

Reference37 articles.

1. Effect of citric acid, calcium lactate and low temperature prefreezing treatment on the quality of frozen strawberry;Abd-Elhady;Annals of Agricultural Sciences,2014

2. Effect of different packing material on the storage quality of some apricot varieties;Agar;Acta Horticulturae,1995

3. Browning inhibition mechanisms by cysteine, ascorbic acid and citric acid, and identifying PPO-catechol-cysteine reaction products;Ali;Journal of Food Science and Technology,2015

4. Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa);Altunkaya;Food Chemistry,2008

5. Effect of various anti-browning agents on phenolic compounds profile of fresh lettuce (L. sativa);Altunkaya;Food Chemistry,2009

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