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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Detalles Bibliográficos
Autores principales: Neri, Lilia, Faieta, Marco, Di Mattia, Carla, Sacchetti, Giampiero, Mastrocola, Dino, Pittia, Paola
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7767136/
https://www.ncbi.nlm.nih.gov/pubmed/33348739
http://dx.doi.org/10.3390/foods9121886

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7767136/
https://www.ncbi.nlm.nih.gov/pubmed/33348739
http://dx.doi.org/10.3390/foods9121886

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