Effect of storage temperatures, packaging materials and storage periods on antioxidant activity and non-enzymatic browning of antioxidant treated walnut kernels.

Ahad, Tehmeena; Gull, Amir; Nissar, Jasia; Masoodi, Lubna; Rather, A H

Ahad, Tehmeena; Gull, Amir; Nissar, Jasia; Masoodi, Lubna; Rather, A H.

Afiliación

Ahad T; Department of Food Science and Technology, SKUAST-K, Shalimar, Srinagar, 190025 India.
Gull A; Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India.
Nissar J; Department of Food Science and Technology, SKUAST-K, Shalimar, Srinagar, 190025 India.
Masoodi L; Department of Food Science and Technology, SKUAST-K, Shalimar, Srinagar, 190025 India.
Rather AH; Department of Food Science and Technology, SKUAST-K, Shalimar, Srinagar, 190025 India.

J Food Sci Technol ; 57(10): 3556-3563, 2020 Oct.

Article en En | MEDLINE | ID: mdl-32904030

Palabras clave

2, 2-Diphenyl-1-picryhydrazyl (DPPH); FolinCiocalteu's reagent; Gallic acid; Total flavonoids; Total phenolic content

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2020 Tipo del documento: Article Pais de publicación: India

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