Kinetic study of anthocyanins, vitamin C, and antioxidant capacity in strawberry juices treated by high-intensity pulsed electric fields

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 18, 2008, Pages 8387-8393

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

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Anthocyanins; Antioxidant capacity; High intensity pulsed electric fields; Kinetics; Strawberry juice; Vitamin C

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; ASCORBIC ACID;

ARTICLE; BEVERAGE; CHEMISTRY; ELECTRICITY; FOOD HANDLING; KINETICS; METHODOLOGY; STRAWBERRY;

ANTHOCYANINS; ANTIOXIDANTS; ASCORBIC ACID; BEVERAGES; ELECTRICITY; FOOD HANDLING; FRAGARIA; KINETICS;

FRAGARIA X ANANASSA;

EID: 53649085907     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf801537f     Document Type: Article

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