Effects of simultaneous UV-C radiation and ultrasonic energy postharvest treatment on bioactive compounds and antioxidant activity of tomatoes during storage.

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第一作者： Okon Johnson,Esua

第一单位： Department of Process and Food Engineering, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia; Department of Agricultural and Food Engineering, University of Uyo, Uyo, Akwa Ibom 520101, Nigeria. Electronic address: johnsonesua@uniuyo.edu.ng.

作者： Okon Johnson,Esua ^[1] ; Nyuk Ling,Chin ^[2] ; Yus Aniza,Yusof ^[3] ; Rashidah,Sukor ^[4]

作者单位： Department of Process and Food Engineering, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia; Department of Agricultural and Food Engineering, University of Uyo, Uyo, Akwa Ibom 520101, Nigeria. Electronic address: johnsonesua@uniuyo.edu.ng. ^[1] Department of Process and Food Engineering, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia. Electronic address: chinnl@upm.edu.my. ^[2] Department of Process and Food Engineering, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia. Electronic address: yus.aniza@upm.edu.my. ^[3] Department of Food Science, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia. Electronic address: rashidah@upm.edu.my. ^[4]

主题词抗氧化剂(Antioxidants);抗坏血酸(Ascorbic Acid);食品辐射(Food Irradiation);酚类(Phenols);超声学(Ultrasonics)

DOI 10.1016/j.foodchem.2018.07.031

PMID 30174024

发布时间 2022-12-07

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Food chemistry

2019年270卷

113-122页

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Effects of simultaneous UV-C radiation and ultrasonic energy postharvest treatment on bioactive compounds and antioxidant activity of tomatoes during storage.

Food chemistry

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Food chemistry

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Effects of simultaneous UV-C radiation and ultrasonic energy postharvest treatment on bioactive compounds and antioxidant activity of tomatoes during storage.

Food chemistry

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Food chemistry

相关期刊

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