Changes on phenolic and carotenoid composition of high intensity pulsed electric field and thermally treated fruit juice-soymilk beverages during refrigerated storage

Food Chemistry

Volumn 129, Issue 3, 2011, Pages 982-990

  Morales De La Pena M ^a   Salvia Trujillo, L ^a   Rojas Grau M A ^a   Martin Belloso O ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Carotenoid compounds; Fruit juice soymilk beverages; High intensity pulsed electric fields; Phenolic compounds

Indexed keywords

ANTIOXIDANT COMPOUNDS; BIPOLAR PULSE; CAROTENOID COMPOSITION; CAROTENOID COMPOUNDS; COUMARIC ACID; HEAT PROCESSING; HIGH-INTENSITY PULSED ELECTRIC FIELDS; INITIAL VALUES; PHENOLIC COMPOUNDS; PHENOLICS; REFRIGERATED STORAGES; SHELF LIFE; TOTAL CAROTENOIDS; ZEAXANTHIN;

ELECTRIC FIELDS; FRUIT JUICES; FRUITS; PHENOLS;

PIGMENTS;

BETA CAROTENE; CAROTENOID; HESPERIDIN; PHENOL DERIVATIVE; XANTHOPHYLL; ZEAXANTHIN;

ARTICLE; BEVERAGE; CONTROLLED STUDY; EXTRACTION; FEASIBILITY STUDY; FOOD COMPOSITION; FOOD HANDLING; FREEZING; FRUIT JUICE; HEATING; HIGH INTENSITY PULSED ELECTRIC FIELD; PULSED ELECTRIC FIELD; SAPONIFICATION; SHELF LIFE; SOYBEAN MILK; STORAGE; TEMPERATURE DEPENDENCE;

EID: 79960195407     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.05.058     Document Type: Article

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