Comparison of bioactive components in pressurized and pasteurized longan juices fortified with encapsulated Lactobacillus casei 01

High Pressure Research

Volumn 32, Issue 2, 2012, Pages 316-322

  Chaikham, Pittaya ^a   Apichartsrangkoon, Arunee ^a  

^a CHIANG MAI UNIVERSITY   (Thailand)

Author keywords

bioactive components; encapsulated Lactobacillus casei 01; high pressure; longan juice; pasteurization

Indexed keywords

ASCORBIC ACIDS; BIOACTIVE COMPONENTS; BIOACTIVE COMPOUNDS; ELLAGIC ACID; GALLIC ACIDS; HIGH PRESSURE; LACTOBACILLUS CASEI; LONGAN JUICE; PHENOLIC COMPOUNDS; PROBIOTIC LACTOBACILLI; PROBIOTICS; SHELF LIFE; SPECTRO-PHOTOMETRIC METHOD; STORAGE STABILITY; STORAGE TIME;

HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; KETONES; ORGANIC ACIDS; PHENOLS;

PASTEURIZATION;

EID: 84863687476     PISSN: 08957959     EISSN: 14772299     Source Type: Journal    
DOI: 10.1080/08957959.2012.665052     Document Type: Article

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