Effect of relative humidity and storage time on the bioactive compounds and functional properties of grapefruit powder

Journal of Food Engineering

Volumn 112, Issue 3, 2012, Pages 191-199

  Moraga, G ^a   Igual, M ^a   Garcia Martinez E ^a   Mosquera, L H ^b   Martinez Navarrete N ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b Universidad Tecnologica del Choco   (Colombia)

Author keywords

Antioxidant capacity; Freeze drying; Glass transition; Organic acids; Phenolic compounds; Vitamin C; Water activity

Indexed keywords

ANTIOXIDANT CAPACITY; FREEZE-DRYING; PHENOLIC COMPOUNDS; VITAMIN C; WATER ACTIVITY;

GLASS TRANSITION; ORGANIC ACIDS; PHENOLS; VITAMINS;

FRUITS;

CITRUS X PARADISI;

EID: 84861835345     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.04.002     Document Type: Article

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