Carotenoid and phenolic profile of tomato juices processed by high intensity pulsed electric fields compared with conventional thermal treatments

Food Chemistry

Volumn 112, Issue 1, 2009, Pages 258-266

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

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Carotenoids and phenolic compounds; High intensity pulsed electric fields; Thermal treatment; Tomato juice

Indexed keywords

BETA CAROTENE; CAFFEIC ACID; CAROTENOID; GAMMA CAROTENE; LYCOPENE; NEUROSPORENE; PHENOL DERIVATIVE; PHYTOENE; PHYTOFLUENE; QUERCETIN;

ARTICLE; BEVERAGE; COLOR; CONCENTRATION (PARAMETERS); FOOD PROCESSING; FOOD STORAGE; HEAT TREATMENT; PARAMETER; PASTEURIZATION; PH; PULSED ELECTRIC FIELD; TECHNIQUE; TIME; TOMATO;

LYCOPERSICON ESCULENTUM;

EID: 47749094232     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.05.087     Document Type: Article

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