Rising levels of antioxidative phyllobilins in stored agricultural produce and their impact on consumer acceptance
Abstract Consumers often throw away faded greens, because taste and appearance are less appealing compared to fresh ones. We report here a family of antioxidants, the phyllobilins, which increase during storage in iceberg lettuce and cucumber. We show that informing consumers about rising levels of...
Guardado en:
Autores principales: | Cornelia A. Karg, Christina M. Neubig, Jutta Roosen, Simone Moser |
---|---|
Formato: | article |
Lenguaje: | EN |
Publicado: |
Nature Portfolio
2021
|
Materias: | |
Acceso en línea: | https://doaj.org/article/2b8d8c35ac60438e8dd908e630c1db46 |
Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Ejemplares similares
-
Reducing calories, fat, saturated fat and sodium in Myanmar recipes: Effect on consumer acceptance
por: Chaowanee Chupeerach, et al.
Publicado: (2021) -
Challenges for Upcycled Foods: Definition, Inclusion in the Food Waste Management Hierarchy and Public Acceptability
por: Hanieh Moshtaghian, et al.
Publicado: (2021) -
Alleviating Chilling Injury in Stored Pomegranate Using a Single Intermittent Warming Cycle: Fatty Acid and Polyamine Modifications
por: Leila Taghipour, et al.
Publicado: (2021) -
The role of biotechnology in agricultural production and food supply
por: Cano Estrada,Araceli, et al.
Publicado: (2017) -
THE POTENTIAL OF ELECTRONIC NOSES IN QUALITY AND FRESHNESS PREDICTION OF FRESH AND STORED MEAT PRODUCTS
por: Leonard FWEJA
Publicado: (2019)