Effects of pulsed electric fields on water-soluble vitamins and ACE inhibitory peptides added to a mixed orange juice and milk beverage

Food Chemistry

Volumn 104, Issue 4, 2007, Pages 1550-1559

  Rivas, A ^a   Rodrigo, D ^b   Company, B ^c   Sampedro, F ^a   Rodrigo, M ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSITY OF VALENCIA   (Spain)

^c Centro Tecnologico Ainia   (Spain)

Author keywords

ACE inhibitor peptides; Biotin; Folic acid; Orange juice milk beverage; Pantothenic acid; Pasteurization; Pulsed electric fields; Riboflavin; Storage

Indexed keywords

BIOTIN; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; FOLIC ACID; PANTOTHENIC ACID; PEPTIDE; RIBOFLAVIN; VITAMIN; WATER;

ARTICLE; EVALUATION; MILK; ORANGE JUICE; PULSED ELECTRIC FIELD; THERAPY EFFECT; THERMAL ANALYSIS;

EID: 34249318078     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.02.034     Document Type: Article

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