Effects of continuous dense-phase CO2 system on antioxidant capacity and volatile compounds of apple juice

International Journal of Food Science and Technology

Volumn 45, Issue 9, 2010, Pages 1821-1827

  Porto, Carla Da ^a   Decorti, Deborha ^a   Tubaro, Franco ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

Antioxidant activity; Apple juice; Continuous dense phase CO2 system; SPME GC MS

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; APPLE JUICE; AROMA COMPOUNDS; CONTINUOUS DENSE-PHASE CO2 SYSTEM; HEADSPACE ANALYSIS; MICROBIAL CELLS; MICROBIOLOGICAL SAFETY; OPERATING CONDITION; PASTEURISATION; SPME/GC-MS; VOLATILE COMPOUNDS;

ALDEHYDES; CARBON DIOXIDE; ESTERS; FRUIT JUICES; PASTEURIZATION; VOLATILE ORGANIC COMPOUNDS;

FRUITS;

MALUS X DOMESTICA;

EID: 77956120362     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02339.x     Document Type: Article

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