Impact of high-intensity pulsed electric fields on bioactive compounds in Mediterranean plant-based foods

Natural Product Communications

Volumn 4, Issue 5, 2009, Pages 741-746

  Elez Martínez, Pedro ^a   Soliva Fortuny, Robert ^a   Martín Belloso, Olga ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Carotenoids; Fatty acids; Fruit juice; Gazpacho; Health promoting compounds; High intensity pulsed electric fields; Phenolic compounds; Plant based foods; Vitamin C

Indexed keywords

ALPHA CAROTENE; ALPHA CRYPTOXANTHIN; AMINO ACID; ASCORBIC ACID; BETA CAROTENE; BETA CRYPTOXANTHIN; CAROTENOID; CHLOROPHYLL; FATTY ACID; LINOLENIC ACID; LYCOPENE; OLEIC ACID; PEPTIDE; PHENOL DERIVATIVE; SCAVENGER; SOYBEAN PROTEIN; UNCLASSIFIED DRUG; XANTHOPHYLL; ZEAXANTHIN;

ANTIOXIDANT ACTIVITY; APPLE JUICE; CARROT; CHEMICAL COMPOSITION; ELECTRICITY; FOOD PROCESSING; FOOD STORAGE; FRUIT JUICE; GRAPE JUICE; HEAT TREATMENT; HIGH INTENSITY PULSED ELECTRIC FIELD; IN VITRO STUDY; MEDITERRANEAN DIET; NUTRITIONAL ASSESSMENT; ORANGE CARROT JUICE; ORANGE JUICE; PASTEURIZATION; REVIEW; SHELF LIFE; STRAWBERRY JUICE; TOMATO JUICE;

EID: 77954155422     PISSN: 1934578X     EISSN: 15559475     Source Type: Journal    
DOI: 10.1177/1934578x0900400509     Document Type: Review

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