Carotenoid and flavanone content during refrigerated storage of orange juice processed by high-pressure, pulsed electric fields and low pasteurization

LWT

Volumn 44, Issue 4, 2011, Pages 834-839

  Plaza, Lucía ^a   Sánchez Moreno, Concepción ^b   De Ancos, Begoña ^b   Elez Martínez, Pedro ^c   Martín Belloso, Olga ^c   Cano, M Pilar ^a  

^a UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

^b INSTITUTE OF FOOD SCIENCE   (Spain)

^c UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Carotenoids; Flavanones; High pressure; Low pasteurization; Orange juice; Pulsed electric fields; Refrigerated storage

Indexed keywords

CITRUS FRUITS; ELECTRIC FIELDS; FLAVONOIDS; FRUIT JUICES; PASTEURIZATION;

CAROTENOIDS; FLAVANONES; HIGH PRESSURE; ORANGE JUICE; PULSED ELECTRIC FIELD; REFRIGERATED STORAGES;

FOOD STORAGE;

EID: 78751688299     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.12.013     Document Type: Article

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