Study of Antioxidant Capacity and Quality Parameters in An Orange Juice-Milk Beverage After High-Pressure Processing Treatment

Food and Bioprocess Technology

Volumn 5, Issue 6, 2012, Pages 2222-2232

  Barba, Francisco J ^a   Cortés, Clara ^a   Esteve, María J ^a   Frígola, Ana ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Bioactive compounds; Color; High pressure processing; Orange juice milk; Total antioxidant capacity

Indexed keywords

ANTIOXIDANT CAPACITY; ANTIOXIDANT COMPOUNDS; ASCORBIC ACIDS; BIOACTIVE COMPOUNDS; COLOR CHANGES; HIGH-CONTENT; LACTOBACILLUS PLANTARUM; ORANGE JUICE; ORANGE JUICE-MILK; PHENOLIC COMPOUNDS; QUALITY PARAMETERS; TOTAL ANTIOXIDANT CAPACITY; TOTAL CAROTENOIDS; TREATMENT TIME;

COLOR; COLORIMETRY; FRUIT JUICES; HEAT TREATMENT; KETONES; ORGANIC ACIDS; PHENOLS;

HIGH PRESSURE EFFECTS;

LACTOBACILLUS PLANTARUM;

EID: 84864399458     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0570-2     Document Type: Article

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