Optimization of color and antioxidant activity of peach and nectarine puree: Scale-up study from pilot to industrial plant

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 16, 2008, Pages 7091-7099

  Lavelli, Vera ^a   Pompei, Carlo ^a   Casadei, Maria Aurelia ^b  

^a UNIVERSITY OF MILAN   (Italy)

^b Società Cooperativa Agricola ^*  (Italy)

Author keywords

Antioxidant activity; Ascorbic acid; Carotenoid; Color; Phenolics; Prunus persica; Puree and nectar processing

Indexed keywords

ANTIOXIDANT; CAROTENOID; PHENOL DERIVATIVE;

ARTICLE; BEVERAGE; CHEMISTRY; COLOR; FOOD HANDLING; FOOD PRESERVATION; FRUIT; METHODOLOGY; PRUNUS; QUALITY CONTROL; TIME;

ANTIOXIDANTS; BEVERAGES; CAROTENOIDS; COLOR; FOOD HANDLING; FOOD PRESERVATION; FRUIT; PHENOLS; PRUNUS; QUALITY CONTROL; TIME FACTORS;

PRUNUS; PRUNUS PERSICA; PRUNUS PERSICA NUCIPERSICA;

EID: 51649097723     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf8008469     Document Type: Article

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