Comparative study on antioxidant properties of carrot juice stabilised by high-intensity pulsed electric fields or heat treatments

Journal of the Science of Food and Agriculture

Volumn 89, Issue 15, 2009, Pages 2636-2642

  Quitão Teixeira, Luciano José ^a   Odriozola Serrano, Isabel ^b   Soliva Fortuny, Robert ^b   Mota Ramos, Afonso ^a   Martín Belloso, Olga ^b  

^a FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^b UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Antioxidant properties; Carrot juice; High intensity pulsed electric fields; Peroxidase; Thermal treatment

Indexed keywords

DAUCUS CAROTA;

EID: 70350712232     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3767     Document Type: Article

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