ShareAnthocyanins and flavonoids from shredded red onion and changes during storage in perforated films.
Author(s) : FERRERES F., GIL M. I., TOMAS-BARBERAN F. A.
Type of article: Article
Summary
Anthocyanin content rose during the first day of storage at 8 deg C, then fell. The lowest contents were seen after 7 days of storage. Arabinosids were less stable than glucosids.
Details
- Original title: Anthocyanins and flavonoids from shredded red onion and changes during storage in perforated films.
- Record ID : 1998-0346
- Languages: English
- Source: Food Res. int. - vol. 29 - n. 3-4
- Publication date: 1996
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Indexing
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Themes:
Food quality and safety. Microbiology;
Packaging;
Vegetables - Keywords: Organoleptic property; Onion; Cut; Vegetable; Cold storage; Packaging; Colour
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- Date : 1997/03
- Languages : English
- Source: Postharvest Biol. Technol. - vol. 10 - n. 3
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Comparison storage of fine carrots.
- Author(s) : SCHONEVELD J. A.
- Date : 1994
- Languages : English
- Source: Acta Hortic. - n. 354
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ANOXIC STORAGE OF FRESH BEEF. 2. COLOUR STABILI...
- Author(s) : O'KEEFFE M., HOOD D.
- Date : 1981
- Languages : English
- Source: Meat Sci. - vol. 5 - n. 4
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Colour and colour stability of dry-cured ham.
- Author(s) : RODRIGUEZ LOPEZ A., PÉREZ-ÁLVAREZ J. A., SAYAS BARBERA M. E., PAGAN MORENO M. J., GAGO GAGO M. A., ARANDA CATALA V.
- Date : 1992/08/23
- Languages : English
- Source: 38th International Congress of Meat Science and Technology (ICoMST). Proceedings.
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Commercial storage and marketing trials of irra...
- Author(s) : NOUCHPRAMOOL K., CHAROEN S., PRACHASITTHISAK Y., et al.
- Date : 1992
- Languages : English
- Source: In: Asian reg. coop. Proj. Food Irradiat., Technol. Transf., IAEA - 65-78; 13 ref.
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