Effects of Production and Processing Factors on Major Fruit and Vegetable Antioxidants

By W. Kalt. 2005

553 citations recorded by the source corpus.

Subfields: Biochemistry, Plant Science

View Paper: https://www.semanticscholar.org/paper/f3a3b50fc3a024dfd14bcbf2b136c556800b34ee

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biochemistry

1. W. Routray
2. V. Orsat

In Plant Science

1. W. Routray
2. V. Orsat

Citations in the corpus

• Blueberries and Their Anthocyanins: Factors Affecting Biosynthesis and Properties (2011, background): “During these postharvest processing steps there is also the possibility of losses in anthocyanins (Kalt 2005).”
• Chemical composition, functional properties and processing of carrot—a review (2012, background): “In vitro studies indicated phytonutrients such as carotenoids and phenolics may play a significant role, in addition to vitamin in protecting biological systems from the effects of oxidative stress (Kalt 2005).”
• Influence of freezing process and frozen storage on the quality of fruits and fruit products (2016, background): “concentration of carotenoids and phenolic compounds; however, these positive changes are accompanied by modifications of texture that can be difficult during harvesting and utilization of these fruits by the food industry.((144)) On the other hand, it has also been”