Effect of thermal treatment and storage on the stability of organic acids and the functional value of grapefruit juice

Food Chemistry

Volumn 118, Issue 2, 2010, Pages 291-299

  Igual, M ^a   Garcia Martinez E ^a   Camacho, M M ^a   Martinez Navarrete N ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Antioxidant capacity; Ascorbic acid; Chilling and frozen storage; Grapefruit juice; Microwaves; Organic acids; Pasteurisation; Total phenols; Vitamin C

Indexed keywords

ASCORBIC ACID; CARBOXYLIC ACID; CITRIC ACID; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; FOOD PROCESSING; FOOD STORAGE; FREEZING; GRAPEFRUIT JUICE; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MICROWAVE IRRADIATION; MOLECULAR STABILITY; NUTRITIONAL VALUE; PASTEURIZATION; SHELF LIFE;

CITRUS X PARADISI;

EID: 69049113854     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.04.118     Document Type: Article

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