Effects of thermal and high hydrostatic pressure processing and storage on the content of polyphenols and some quality attributes of fruit smoothies

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 2, 2011, Pages 601-607

  Keenan, Derek F ^a,b   Brunton, Nigel ^a   Gormley, Ronan ^b   Butler, Francis ^b  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

color; fruit smoothies; high hydrostatic pressure; Polyphenols; rheology; sensory

Indexed keywords

CHLOROGENIC ACIDS; COLOR CHANGES; COLOR DIFFERENCE; COMPLEX MODULUS; HIGH HYDROSTATIC PRESSURE; MINOR PRODUCTS; PHENOLIC COMPOUNDS; POLYPHENOLIC COMPOUND; POLYPHENOLIC CONTENT; POLYPHENOLS; PROCYANIDINS; QUALITY ATTRIBUTES; SENSORY; STORAGE PERIODS;

COLOR; COLORIMETRY; ELASTICITY; HYDRAULICS; HYDRODYNAMICS; HYDROSTATIC PRESSURE; PHENOLS; RHEOLOGY; VISCOSITY;

FRUITS;

FLAVONOID; PHENOL DERIVATIVE; POLYPHENOLS;

ARTICLE; BEVERAGE; CHEMISTRY; EVALUATION; FOOD HANDLING; FRUIT; HEAT; HYDROSTATIC PRESSURE; INSTRUMENTATION; METHODOLOGY;

BEVERAGES; FLAVONOIDS; FOOD HANDLING; FRUIT; HOT TEMPERATURE; HYDROSTATIC PRESSURE; PHENOLS;

EID: 78751523851     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf1035096     Document Type: Article

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