𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effect of Postharvest Storage and Processing on the Antioxidant Constituents (Flavonoids and Vitamin C) of Fresh-Cut Spinach

✍ Scribed by Gil, María I.; Ferreres, Federico; Tomás-Barberán, Francisco A.

Book ID
121268639
Publisher
American Chemical Society
Year
1999
Tongue
English
Weight
79 KB
Volume
47
Category
Article
ISSN
0021-8561

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Influence of postharvest processing and
Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods
✍ Ryszard Amarowicz; Reinhold Carle; Gerhard Dongowski; Alessandra Durazzo; Rudolf 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 711 KB

## Abstract The review is based on the evaluation of electronically collated data published between 2002 to June 2006. It is based on 325 references dealing with the following subclasses of phenolic compounds: hydroxycinnamic and hydroxybenzoic acids, chalcones, flavanones, flavones, flavonols, mon

The influence of postharvest processing
The influence of postharvest processing and storage of foodstuffs on the bioavailability of flavonoids and phenolic acids
✍ Rainer Cermak; Alessandra Durazzo; Giuseppe Maiani; Volker Böhm; Dietmar R. Kamm 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 699 KB

## Abstract Postharvest processing and storage not only influence the content and composition of flavonoids and phenolic acids in foodstuffs, thereby altering the amount of potentially bioavailable bioactive compounds, but can also modify their chemical form. Moreover, due to the intensive metaboli