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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