Physico-chemical characteristics of juice extracted by blender and mechanical press from pomegranate cultivars grown in Georgia

Food Chemistry

Volumn 133, Issue 4, 2012, Pages 1383-1393

  Rajasekar, Dhivyalakshmi ^a   Akoh, Casimir C ^a   Martino, Karina G ^a   MacLean, Daniel D ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Anthocyanins; Antioxidant capacity; Aril juice; Extraction methods; Titratable acidity; Total phenolics; Yield

Indexed keywords

ANTIOXIDANT CAPACITY; ARIL JUICE; EXTRACTION METHOD; TITRATABLE ACIDITY; TOTAL PHENOLICS; YIELD;

BLENDING; CHEMICAL PROPERTIES; PHENOLS; PLANTS (BOTANY); PRESSES (MACHINE TOOLS); SOIL CONDITIONERS;

ANTHOCYANINS;

ANTHOCYANIN; DELPHINIDIN; DELPHINIDIN 3 GLUCOSIDE; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL ANALYSIS; DRUG ISOLATION; GEORGIA (REPUBLIC); HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PHYSICAL CHEMISTRY; POMEGRANATE JUICE;

LYTHRACEAE;

EID: 84859801426     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.02.025     Document Type: Article

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