Accumulation of Phenolic Acids during Storage over Differently Handled Fresh Carrots
Carrots contain a significant content of phenolic compounds, mainly phenolic acids. Technological processing of carrots inflicts wounding stress and induces accumulation of these compounds, especially caffeic acid derivatives, in the periderm tissue. In this study, the effect of minimal processing (...
Main Authors: | Jarkko Hellström, Daniel Granato, Pirjo H. Mattila |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2020-10-01
|
Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/9/10/1515 |
Similar Items
-
Evaluation of antioxidant activity, total phenolics and phytochemical content of selected varieties of karonda fruits (Carissa carandas)
by: SHAMINA AZEEZ, et al.
Published: (2016-06-01) -
A Critical Overview of HPLC-MS-Based Lipidomics in Determining Triacylglycerol and Phospholipid in Foods
by: JuDong Yeo, et al.
Published: (2023-08-01) -
Influence of traditional dehulling on mycotoxin reduction and GC-HRTOF-MS metabolites profile of fermented maize products
by: Julianah Olayemi Odukoya, et al.
Published: (2024-01-01) -
Profiles of Sterigmatocystin and Its Metabolites during Traditional Chinese Rice Wine Processing
by: Jia Zhang, et al.
Published: (2022-04-01) -
Multiresidues Multiclass Analytical Methods for Determination of Antibiotics in Animal Origin Food: A Critical Analysis
by: Sílvia Cruz Barros, et al.
Published: (2023-01-01)