ListarArtículos de revista por tema "Antioxidant capacity"
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Characterization of pectins extracted from different varieties of pink/red and white grapefruits [citrus paradisi (macf.)] by thermal treatment and thermosonication
(Wiley Blackwell Publishing, Inc, 2018)The physical and chemical properties of pectin extracts obtained from different white and pink/red varieties of grapefruit [Citrus paradisi (Macf.)], using both conventional heating (CHE) and thermosonication (TS), were ... -
Evolution during refrigerated storage of bioactive compounds and quality characteristics of grapefruit [Citrus paradisi (Macf.)] juice treated with UV-C light
(Elsevier, 2015)The effect of the UV-C light (doses: 0.0e3.94 J/cm2) on the main bioactive compounds of grapefruit juice and their stability were evaluated throughout 30 and 16 days of storage at 4 and 10 C respectively. Organic acids ... -
Quality and antioxidant properties of whole and fresh cut 'cherry' peppers during storage at 10 °C
(Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura, 2009-12-29)Changes on quality and antioxidant properties of whole and fresh cut (without the core) peppers (Capsicum annuum, L. cv. ‘Cherry’), stored for 10 days at 10ºC in PET trays covered with PVC film were studied. During the ...