Stability of avocado paste carotenoids as affected by high hydrostatic pressure processing and storage

Innovative Food Science and Emerging Technologies

Volumn 16, Issue , 2012, Pages 121-128

  Jacobo Velázquez, Daniel A ^a   Hernández Brenes, Carmen ^a  

^a SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

Author keywords

Carotenoids; Hass avocado; High hydrostatic pressure (HHP) processing; Oxygen Radical Absorbance Capacity (ORAC) value

Indexed keywords

BIOACTIVE COMPOUNDS; CAROTENOIDS; HASS AVOCADO; HIGH HYDROSTATIC PRESSURE; HUMAN HEALTH; NON-THERMAL TECHNOLOGY; NUTRACEUTICALS; OXYGEN RADICAL ABSORBANCE CAPACITIES; PERSEA AMERICANA; POTENTIAL IMPACTS; REFRIGERATED STORAGES; SHELF LIFE; SPOILAGE MICROORGANISMS; STORAGE TIME; TOTAL ANTIOXIDANT CAPACITY;

FRUITS; HYDROSTATIC PRESSURE; OXYGEN; PLANTS (BOTANY);

PIGMENTS;

PERSEA AMERICANA; PERSEA AMERICANA DRYMIFOLIA;

EID: 84870508475     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2012.05.001     Document Type: Article

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