Concepedia

Effects of vacuum-steam pulsed blanching on drying kinetics, colour, phytochemical contents, antioxidant capacity of carrot and the mechanism of carrot quality changes revealed by texture, microstructure and ultrastructure

Hui Wang, Xiao-Ming Fang, Parag Prakash Sutar, Jian-Sheng Meng, Jun Wang, Xian-Long Yu, Hong‐Wei Xiao

Food Chemistry · 2020 · 157 citations · 36 references

DOI

Concepts

References

36

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

, , +5

Use of a free radical method to evaluate antioxidant activity

Wendy Brand-Williams, Marie‐Elisabeth Cuvelier, Claudette Berset · LWT · 1995 · 25.2K citations · Full text

, , +11

The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

Iris F. F. Benzie, JJ Strain · Analytical Biochemistry · 1996 · 22.5K citations

, , +15

Microwave food processing—A review

S. Chandrasekaran, Tanmay Basak · Food Research International · 2013 · 957 citations

, , +9

Comparison of Volatiles, Phenolics, Sugars, Antioxidant Vitamins, and Sensory Quality of Different Colored Carrot Varieties

Cesarettin Alasalvar, John Grigor, Donglin Zhang et al. · Journal of Agricultural and Food Chemistry · 2001 · 481 citations

, , +17