Antioxidant activity of Dianthus chinensis L. flowers processed by ionizing radiation

Edible flowers are increasingly used in culinary preparations, which require new approaches to improve their conservation and safety. Irradiation treatment is safe and an effective alternative for food conservation, guaranteeing food quality, increasing shelf-life and disinfestation. This technology...

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Bibliographic Details
Main Author: Koike, Amanda (author)
Other Authors: Barros, Lillian (author), Antonio, Amilcar L. (author), Ferreira, Isabel C.F.R. (author), Villavicencio, Anna L.C.H. (author)
Format: conferenceObject
Language:eng
Published: 2018
Subjects:
Ionizing radiation
Edible flowers
Dianthus chinensis L.
Antioxidant activity
Online Access:http://hdl.handle.net/10198/17972
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/17972

Internet

http://hdl.handle.net/10198/17972

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