Phenolic acids, flavonoids, vitamin C and antioxidant capacity of strawberry juices processed by high-intensity pulsed electric fields or heat treatments

European Food Research and Technology

Volumn 228, Issue 2, 2008, Pages 239-248

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

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Antioxidant capacity; High intensity pulsed electric fields; Phenolic compounds; Strawberry juice; Thermal treatment; Vitamin C

Indexed keywords

ACIDS; DATA STORAGE EQUIPMENT; ELECTRIC FIELD EFFECTS; ELECTRIC FIELDS; FRUITS; HEAT TREATMENT; ORGANIC ACIDS; PHENOLS; THERMAL SPRAYING;

ANTIOXIDANT CAPACITY; HIGH-INTENSITY PULSED ELECTRIC FIELDS; PHENOLIC COMPOUNDS; STRAWBERRY JUICE; THERMAL TREATMENT;

AGRICULTURAL PRODUCTS;

FRAGARIA X ANANASSA;

EID: 56249131087     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-008-0928-5     Document Type: Article

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