Ascorbic acid is the only bioactive that is better preserved by high hydrostatic pressure than by thermal treatment of a vegetable beverage

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 18, 2010, Pages 10070-10075

  Barba, Francisco J ^a   Esteve, Maria J ^a   Frigola, Ana ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

Author keywords

ascorbic acid; bioactive compounds; HHP; total antioxidant capacity and color; vegetable beverage

Indexed keywords

ANTIOXIDANT COMPOUNDS; ASCORBIC ACIDS; BIOACTIVE COMPOUNDS; COLOR CHANGES; GREEN PEPPER; HHP; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE TREATMENTS; OLIVE OIL; THERMAL TREATMENT; TOTAL ANTIOXIDANT CAPACITY; TOTAL CAROTENOIDS; TOTAL PHENOLICS; TREATMENT TIME;

BEVERAGES; COLOR; COLORIMETRY; HEAT TREATMENT; HYDRAULICS; HYDRODYNAMICS; HYDROSTATIC PRESSURE; KETONES; ORGANIC ACIDS; PHENOLS; VEGETABLE OILS; VEGETABLES;

THERMAL PROCESSING (FOODS);

ASCORBIC ACID;

ARTICLE; BEVERAGE; CHEMISTRY; COMPARATIVE STUDY; FOOD PRESERVATION; HEAT; HYDROSTATIC PRESSURE; METHODOLOGY; PRESSURE; QUALITY CONTROL; VEGETABLE;

ASCORBIC ACID; BEVERAGES; FOOD PRESERVATION; HOT TEMPERATURE; HYDROSTATIC PRESSURE; PRESSURE; QUALITY CONTROL; VEGETABLES;

ALLIUM CEPA; APIUM GRAVEOLENS VAR. DULCE; CITRUS LIMON; DAUCUS CAROTA; LYCOPERSICON ESCULENTUM;

EID: 77956629517     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf1019483     Document Type: Article

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