Changes of health-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatments

Innovative Food Science and Emerging Technologies

Volumn 9, Issue 3, 2008, Pages 272-279

  Odriozola Serrano, Isabel ^a   Soliva Fortuny, Robert ^a   Martín Belloso, Olga ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Antioxidant capacity; Bioactive compounds; High intensity pulsed electric fields; Thermal treatment; Tomato juice

Indexed keywords

BIOACTIVITY; BIOMATERIALS; COLD STORAGE; ELECTRIC FIELD EFFECTS; HEALTH RISKS; HEAT TREATMENT; VITAMINS;

HIGH INTENSITY PULSED ELECTRIC FIELDS; LYCOPENE; TOMATO JUICE; TOTAL PHENOLIC CONTENTS;

FOOD PRODUCTS;

LYCOPERSICON ESCULENTUM;

EID: 43849087491     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2007.07.009     Document Type: Article

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