Effect of high hydrostatic pressure on phenolic compounds, ascorbic acid and antioxidant activity in cashew apple juice

High Pressure Research

Volumn 30, Issue 4, 2010, Pages 507-513

  Queiroz, C ^a   Moreira, C F F ^a   Lavinas, F C ^a   Lopes, M L M ^a   Fialho, E ^a   Valente Mesquita, V L ^a  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

antioxidant capacity; ascorbic acid; cashew apple; high pressure processing; phenolic content

Indexed keywords

ANTIOXIDANT CAPACITY; ASCORBIC ACIDS; CASHEW APPLES; HIGH-PRESSURE PROCESSING; PHENOLIC CONTENT;

FRUIT JUICES; HYDROSTATIC PRESSURE; KETONES; ORGANIC ACIDS; PHENOLS; PRESSURE EFFECTS;

FRUITS;

EID: 78650326763     PISSN: 08957959     EISSN: 14772299     Source Type: Journal    
DOI: 10.1080/08957959.2010.530598     Document Type: Article

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