Changes in the polyphenol profile of tomato juices processed by pulsed electric fields

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 38, 2012, Pages 9667-9672

  Vallverdú Queralt, Anna ^a,b   Odriozola Serrano, Isabel ^c   Oms Oliu, Gemma ^c   Lamuela Raventós, Rosa Maria ^a,b   Elez Martínez, Pedro ^c   Martín Belloso, Olga ^c  

^a UNIVERSITY OF BARCELONA   (Spain)

^b Instituto de Salud Carlos III   (Spain)

^c UNIVERSITY OF LLEIDA   (Spain)

Author keywords

HIPEF; MIPEF; polyphenols; thermal treatments; tomato fruit; Tomato juices

Indexed keywords

HIPEF; MIPEF; POLYPHENOLS; TOMATO FRUITS; TOMATO JUICES;

ELECTRIC FIELDS; FLAVONOIDS; HEAT TREATMENT; PHENOLS;

FRUITS;

4-COUMARIC ACID; CHLOROGENIC ACID; COUMARIC ACID; FERULIC ACID; FLAVANONE DERIVATIVE; FLAVONOL DERIVATIVE; NARINGENIN; PARA COUMARIC ACID; POLYPHENOL; RUTOSIDE;

ARTICLE; BEVERAGE; ELECTRICITY; FOOD HANDLING; FOOD STORAGE; HEAT; METHODOLOGY; TOMATO;

BEVERAGES; CHLOROGENIC ACID; COUMARIC ACIDS; ELECTRICITY; FLAVANONES; FLAVONOLS; FOOD HANDLING; FOOD STORAGE; HOT TEMPERATURE; LYCOPERSICON ESCULENTUM; POLYPHENOLS; RUTIN;

LYCOPERSICON ESCULENTUM;

EID: 84866666967     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf302791k     Document Type: Article

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