Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization

European Food Research and Technology

Volumn 223, Issue 4, 2006, Pages 487-493

  Plaza, Lucía ^a   Sánchez Moreno, Concepción ^a   Elez Martínez, Pedro ^b   De Ancos, Begoña ^a   Martín Belloso, Olga ^b   Cano, M Pilar ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Antioxidant activity; High pressure; Low pasteurization; Orange juice; Pulsed electric fields; Refrigerated storage; Vitamin C

Indexed keywords

EID: 33746134778     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-005-0228-2     Document Type: Article

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