Comparison of bioactive components in fresh, pressurized, pasteurized and sterilized pennywort (Centella asiatica L.) juices

High Pressure Research

Volumn 32, Issue 2, 2012, Pages 309-315

  Apichartsrangkoon, Arunee ^a   Chattong, Utaiwan ^b   Chunthanom, Pornprapa ^c  

^a CHIANG MAI UNIVERSITY   (Thailand)

^b PIBULSONGKRAM RAJABHAT UNIVERSITY   (Thailand)

^c Faculty of Natural Resource   (Thailand)

Author keywords

bioactive compounds; high pressure processing; pasteurization; pennywort juice; sterilization

Indexed keywords

ANTIOXIDANT CAPACITY; ANTIOXIDANT PROPERTIES; ASCORBIC ACIDS; ASIATICOSIDE; BIOACTIVE COMPONENTS; BIOACTIVE COMPOUNDS; CENTELLA ASIATICA; HIGH PRESSURE PROCESSING; JUICE EXTRACTS; MADECASSOSIDE; PENNYWORT JUICE; POLYPHENOLS;

KETONES; ORGANIC ACIDS; PHENOLS; STERILIZATION (CLEANING); SUGARS;

PASTEURIZATION;

EID: 84861580506     PISSN: 08957959     EISSN: 14772299     Source Type: Journal    
DOI: 10.1080/08957959.2012.665051     Document Type: Article

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