Effects of various pressing programs and yields on the antioxidant activity, antimicrobial activity, phenolic content and colour of pomegranate juices

Food Chemistry

Volumn 138, Issue 2-3, 2013, Pages 1810-1818

  Türkyilmaz, Meltem ^a   Taǧi, Şeref ^a   Dereli, Ufuk ^a   Özkan, Mehmet ^a  

^a ANKARA UNIVERSITY   (Turkey)

Author keywords

Anthocyanin; Antimicrobial activity; Antioxidant activity; Polymeric colour; Polyphenols; Pomegranate juice; Yield

Indexed keywords

ANTI-MICROBIAL ACTIVITY; ANTI-OXIDANT ACTIVITIES; POLYMERIC COLOURS; POLYPHENOLS; POMEGRANATE JUICES; YIELD;

ANTHOCYANINS; BACTERIOLOGY; PHENOLS;

PLANTS (BOTANY);

PHENOL; POMEGRANATE EXTRACT; TANNIN;

ANTIMICROBIAL ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; BACILLUS MEGATERIUM; BACILLUS SUBTILIS; NONHUMAN; POMEGRANATE JUICE; PRESSING PRESSURE; PRESSURE; PSEUDOMONAS; STAPHYLOCOCCUS AUREUS;

ANTI-BACTERIAL AGENTS; ANTIOXIDANTS; BACILLUS; BEVERAGES; FOOD HANDLING; FRUIT; HOT TEMPERATURE; PHENOLS; PLANT PREPARATIONS; PRESSURE; PSEUDOMONAS; PUNICACEAE; STAPHYLOCOCCUS AUREUS;

BACILLUS MEGATERIUM; BACILLUS SUBTILIS; LYTHRACEAE; PSEUDOMONAS SP.;

EID: 84873702396     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.11.100     Document Type: Article

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