A new integrated membrane process for the production of concentrated blood orange juice: Effect on bioactive compounds and antioxidant activity

Food Chemistry

Volumn 106, Issue 3, 2008, Pages 1021-1030

  Galaverna, Gianni ^a   Di Silvestro, Gianluca ^c   Cassano, Alfredo ^b   Sforza, Stefano ^a   Dossena, Arnaldo ^a   Drioli, Enrico ^b   Marchelli, Rosangela ^a  

^a UNIVERSITY OF PARMA   (Italy)

^b UNIVERSITY OF CALABRIA   (Italy)

^c Centro Ricerche Parmalat   (Italy)

Author keywords

Orange juice; Osmotic distillation; Polyphenols; Reverse osmosis; Total antioxidant activity; Ultrafiltration

Indexed keywords

ANTHOCYANIN; ASCORBIC ACID;

ANTIOXIDANT ACTIVITY; ARTICLE; BLOOD; ENERGY CONSUMPTION; ORANGE JUICE; REVERSE OSMOSIS; THERMAL INJURY; ULTRAFILTRATION;

EID: 34548531028     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.07.018     Document Type: Article

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