Microbial stability, phytochemical retention, and organoleptic attributes of dense phase CO2 processed muscadine grape juice

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 15, 2006, Pages 5468-5473

  Pozo Insfran, David Del ^a   Balaban, Murat O ^a   Talcott, Stephen T ^a  

^a UNIVERSITY OF FLORIDA   (United States)

Author keywords

Anthocyanins; Dense phase CO2 processing; Microbial inactivation; Polyphenolics; Sensory attributes

Indexed keywords

ANTIOXIDANT; CARBON DIOXIDE; FLAVONOID; PHENOL DERIVATIVE; POLYPHENOLS;

ARTICLE; BEVERAGE; CHEMISTRY; FOOD HANDLING; FOOD PRESERVATION; FRUIT; GRAPE; HEAT; HUMAN; METHODOLOGY; MICROBIOLOGY; SENSATION; TIME;

ANTIOXIDANTS; BEVERAGES; CARBON DIOXIDE; FLAVONOIDS; FOOD HANDLING; FOOD PRESERVATION; FRUIT; HEAT; HUMANS; PHENOLS; SENSATION; TIME FACTORS; VITIS;

VITIS ROTUNDIFOLIA; VITIS SP.;

EID: 33746907381     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf060854o     Document Type: Article

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