Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice

Innovative Food Science and Emerging Technologies

Volumn 13, Issue JANUARY, 2012, Pages 13-22

  Varela Santos, Elizabeth ^a   Ochoa Martinez, Araceli ^a   Tabilo Munizaga, Gipsy ^b   Reyes, Juan E ^b   Pérez Won, Mario ^c   Briones Labarca, Vilbett ^c   Morales Castro, Juliana ^a  

^a Instituto Tecnologico de   (Mexico)

^b UNIVERSIDAD DEL BÍO BÍO   (Chile)

^c DEPARTAMENTO DE BIOLOGÍA   (Chile)

Author keywords

Antioxidant; High hydrostatic pressure; Phenolic; Pomegranate juice; Shelf life

Indexed keywords

ANTIOXIDANT; HIGH HYDROSTATIC PRESSURE; PHENOLIC; POMEGRANATE JUICE; SHELF LIFE;

AGENTS; CHEMICAL COMPOUNDS; COLOR; COLORIMETRY; HYDROSTATIC PRESSURE; PHENOLS;

PLANTS (BOTANY);

LYTHRACEAE;

EID: 84857457659     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2011.10.009     Document Type: Article

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