Changes in the Radical-scavenging Activity of Shredded Vegetables During Storage
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概要
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In this study, we examined changes in radical-scavenging activity, as well as in ascorbic acid content, total phenol content and color, in 6 kinds of shredded vegetables during storage. Radical-scavenging activity, ascorbic acid content and total phenol content of red cabbage were initially higher than those of the other vegetables. In shredded vegetables stored at 10°C for 7 days under air or under nitrogen gas, radical-scavenging activity remained unchanged, but ascorbic acid in green pepper decreased in the first day and remained unchanged thereafter. Total phenolics also remained relatively constant in shredded vegetables during storage.
- 日本食品科学工学会の論文
- 2008-00-00
日本食品科学工学会 | 論文
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