Impact of processing and storage on the phenolic profiles and contents of pomegranate (Punica granatum L.) juices

European Food Research and Technology

Volumn 233, Issue 5, 2011, Pages 797-816

  Fischer, Ulrike A ^a   Dettmann, Judith S ^a   Carle, Reinhold ^a   Kammerer, Dietmar R ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Antioxidant capacity; Juice processing; Phenolic compounds; Pomegranate; Storage

Indexed keywords

ANTIOXIDANT CAPACITY; ELEVATED TEMPERATURE; ELLAGITANNINS; ENZYMATIC TREATMENTS; HPLC-DAD; HYDROXYBENZOIC ACIDS; JUICE PROCESSING; LIGHT EXPOSURE; PHENOLIC COMPOUNDS; PHENOLIC CONTENT; PHENOLICS; PIGMENT DEGRADATION; PILOT PLANT SCALE; POLYPHENOLS; POMEGRANATE; PROCESS TECHNOLOGIES; TOTAL PHENOLICS;

ANTHOCYANINS; CLARIFICATION; FRUITS; MICROFILTRATION; PLANTS (BOTANY);

PHENOLS;

LYTHRACEAE; PUNICA GRANATUM;

EID: 80255137057     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-011-1560-3     Document Type: Article

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