| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540692 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Cutting operations induce wounding stress activation of phenylalanine ammonia-lyase. ⺠Ultraviolet-B light exposure promotes the formation of soluble phenolics. ⺠Five commercial fresh-cut carrot products were exposed to ultraviolet-B light. ⺠Antioxidant capacity of products increased as exposed area/weight ratio increased. ⺠Total carotenoids of the carrot products were unchanged after UV-B exposure.
Related Topics
Physical Sciences and Engineering
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Authors
Wen-Xian Du, Roberto J. Avena-Bustillos, Andrew P. III, Tara H. McHugh,