Juice matrix composition and ascorbic acid fortification effects on the phytochemical, antioxidant and pigment stability of açai (Euterpe oleracea Mart.)

Food Chemistry

Volumn 105, Issue 1, 2007, Pages 28-35

  Pacheco palencia, Lisbeth A ^a   Hawken, Palo ^b   Talcott, Stephen T ^c  

^a UNIVERSITY OF FLORIDA   (United States)

^b Bossa Nova Beverage Group   (United States)

^c TEXAS A AND M UNIVERSITY   (United States)

Author keywords

A ai; Anthocyanin; Ascorbic acid; Fractionation; Polyphenolic; Stability

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; ASCORBIC ACID; PIGMENT; POLYPHENOL DERIVATIVE;

ARTICLE; CHEMICAL COMPOSITION; COLOR; EUTERPE OLERACEA; EVALUATION; ISOLATION PROCEDURE; MOLECULAR STABILITY; NONHUMAN; OXIDATION; PHYTOCHEMISTRY; PLANT; STORAGE TEMPERATURE;

EUTERPE OLERACEA;

EID: 34347341803     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.03.027     Document Type: Article

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