Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage

Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage

The antioxidant activity (AOA) of plant foods is recognized as an index of the potential health benefits resulting from their consumption. Due to their high perishability and seasonality, plant foods are largely consumed or used as processed products and freezing is one of the technologies used for...

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Bibliographic Details
Main Authors: Lilia Neri, Marco Faieta, Carla Di Mattia, Giampiero Sacchetti, Dino Mastrocola, Paola Pittia
Format: Article
Language:English
Published: MDPI AG 2020-12-01
Series:Foods
Subjects:
fruits
vegetables
freezing
frozen storage
cryoprotectants
bioactive compounds
Online Access:https://www.mdpi.com/2304-8158/9/12/1886

Internet

https://www.mdpi.com/2304-8158/9/12/1886

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