Effects of β-cyclodextrin addition and farming type on vitamin C, antioxidant activity, carotenoids profile, and sensory analysis in pasteurised orange juices

International Journal of Food Science and Technology

Volumn 46, Issue 10, 2011, Pages 2182-2190

  Navarro, Patricia ^a   Melendez Martinez, Antonio Jesus ^b   Heredia, Francisco ^b   Gabaldon, Jose Antonio ^a   Carbonell Barrachina, Ángel Antonio ^c   Soler, Antonio ^a   Perez Lopez, Antonio José ^a  

^a CATHOLIC UNIVERSITY OF MURCIA   (Spain)

^b UNIVERSITY OF SEVILLE   (Spain)

^c MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

cryptoxanthin; Antioxidant; Carotenoids; Citrus; Colour; Orange juice

Indexed keywords

ANTIOXIDANT; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; CAROTENOIDS; CITRUS; COLOUR CHANGE; ORANGE JUICE; ORGANIC FARMING; PASTEURISATION; ROOM TEMPERATURE; SENSORY ANALYSIS; SENSORY QUALITIES; STORAGE PERIODS; THERMAL PROCESS; VITAMIN C;

AGENTS; AGRICULTURE; COLOR; FRUIT JUICES; PIGMENTS; PLANTS (BOTANY); VITAMINS;

PASTEURIZATION;

CITRUS;

EID: 80052806066     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02734.x     Document Type: Article

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