Industrial orange juice debittering: Impact on bioactive compounds and nutritional value

Journal of Food Engineering

Volumn 116, Issue 1, 2013, Pages 155-161

  Stinco, Carla M ^a   Fernández Vázquez, Rocío ^a   Hernanz, Dolores ^a   Heredia, Francisco J ^a   Meléndez Martínez, Antonio J ^a   Vicario, Isabel M ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Carotenoids; Colour; Debittering; Orange juice; Phenolics

Indexed keywords

ANTIOXIDANT ACTIVITIES; ASCORBIC ACIDS; BIOACTIVE COMPOUNDS; CAROTENOIDS; DEBITTERING; DEBITTERING PROCESS; NUTRITIONAL VALUE; ORANGE JUICE; PHENOLICS; PHYSICAL ADSORPTION;

ADSORPTION; COLOR; DISCRIMINANT ANALYSIS; FLAVONOIDS; FRUIT JUICES; ORGANIC ACIDS;

PHENOLS;

EID: 84872102428     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.11.009     Document Type: Article

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