Enhancing the retention of phytochemicals and organoleptic attributes in muscadine grape juice through a combined approach between dense phase CO 2 processing and copigmentation

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 18, 2006, Pages 6705-6712

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

^a UNIVERSITY OF FLORIDA   (United States)

Author keywords

Anthocyanins; Ascorbic acid; Copigmentation; Dense phase CO2 processing; Sensory attributes

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; ASCORBIC ACID; CARBON DIOXIDE; FLAVONOID; PHENOL DERIVATIVE; PIGMENT; POLYPHENOLS;

ARTICLE; BEVERAGE; CHEMISTRY; COLD; FOOD HANDLING; FRUIT; GRAPE; METHODOLOGY; THYME;

ANTHOCYANINS; ANTIOXIDANTS; ASCORBIC ACID; BEVERAGES; CARBON DIOXIDE; COLD; FLAVONOIDS; FOOD HANDLING; FRUIT; PHENOLS; PIGMENTS, BIOLOGICAL; THYMUS PLANT; VITIS;

THYMUS VULGARIS; VITIS ROTUNDIFOLIA; VITIS SP.;

EID: 33748905691     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf060855g     Document Type: Article

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