Advances in Food Research, Volume 15

absorption antioxidant apples ascorbic acid auxin Bauernfeind Beraha beta-carotene Biochem canthaxanthin carotene carotenoids carrots cell chemical climacteric color compounds concentration condenser containing cryptoxanthin dielectric diet dose rate Effect of gamma effects of ionizing electrons enzymes equipment ester ethylene evaporator excreted food irradiation Food Research Food Technol fresh fruits fruits and vegetables fungi fungus gamma irradiation gamma radiation gamma rays glucuronide growth harvest heating surface inactivation increased infection ionizing radiation Ionox irradiated fruits juice Kertesz Krad lipid liver loss lycopene Maxie and Sommer metabolism microwave orange oxidation oxygen pathogens peaches pears pectin phenolic physiological Phytopathology pigments plant postharvest diseases potatoes Proc pump rats respiration RF energy ripening Romani spores stability steam storage strawberries studies synthesis Table temperature tion tissues tomato total carotene total carotenoids toxicity tube urine vacuum vitamin vitro vivo weight xanthophylls Zeaxanthin