Investigation of phenolic compounds and antioxidant activity in red and yellow onions and a synergistic utilization of skin extract in modified atmosphere packaging of salmon ( Salmo salar )-Reference-Cited by-同舟云学术

Investigation of phenolic compounds and antioxidant activity in red and yellow onions and a synergistic utilization of skin extract in modified atmosphere packaging of salmon ( Salmo salar )

Published:2021-03-14 Issue:6 Volume:34 Page:371-382
ISSN:0894-3214
Container-title:Packaging Technology and Science
language:en
Short-container-title:Packag Technol Sci

Author:

Güner Senem¹²^ORCID,Boz Ziynet³,Yağız Yavuz²,Topalcengiz Zeynal⁴,Welt Bruce A.³,Sarnoski Paul²,Simonne Amarat⁵,Kristinsson Hordur G.⁶,Marshall Maurice R.²

Affiliation:

1. Department of Food Engineering, Faculty of Engineering Afyon Kocatepe University Afyonkarahisar Turkey

2. Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences University of Florida Gainesville FL USA

3. Department of Agricultural and Biological Engineering, Institute of Food and Agricultural Sciences University of Florida Gainesville FL USA

4. Department of Food Engineering, Faculty of Engineering and Architecture Muş Alparslan University Muş Turkey

5. Family, Youth and Community Sciences Department, Institute of Food and Agricultural Sciences University of Florida Gainesville FL USA

6. Faculty of Food Science and Nutrition University of Iceland Vinlandsleið Reykjavik Iceland

Publisher

Wiley

Subject

Mechanical Engineering,General Materials Science,General Chemistry

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/pts.2568

Reference51 articles.

1. Effect of meteorological conditions on antioxidant flavonoids in Portuguese cultivars of white and red onions

2. Biological properties of onions and garlic

3. The analysis of onion and garlic

4. Antioxidant, anti‐inflammatory, and antimicrobial properties of garlic and onions

5. Basic biochemical mechanisms behind the health benefits of polyphenols

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