Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 4, 2010, Pages 551-556

  Keenan, Derek F ^a,b   Brunton, Nigel P ^a   Gormley, T Ronan ^b   Butler, Francis ^b   Tiwari, Brijesh K ^b   Patras, Ankit ^a  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Antioxidant; High pressure; Phenolic content

Indexed keywords

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT; ANTIOXIDANT COMPOUNDS; APPLIED PRESSURE; COLOUR VALUE; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE; HIGH PRESSURE PROCESSING; HIGH PRESSURE SYSTEM; HOLDING TIME; LONG-TERM STORAGE; MEAN VALUES; NONTHERMAL; PASTEURISATION; PHENOLIC CONTENT; PRESSURE TREATMENTS; PROCESS OPTIMISATION; THERMAL PROCESSING; TREATMENT TIME;

COLOR; FRUITS; HYDRAULICS; HYDRODYNAMICS; HYDROSTATIC PRESSURE; PHENOLS;

HIGH PRESSURE EFFECTS;

EID: 78049426832     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2010.07.003     Document Type: Article

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