Influence of ultra high pressure homogenization processing on bioactive compounds and antioxidant activity of orange juice

Innovative Food Science and Emerging Technologies

Volumn 18, Issue , 2013, Pages 89-94

  Velazquez Estrada R M ^a   Hernandez Herrero M M ^a   Rufer C E ^b   Guamis Lopez B ^a   Roig Sagues A X ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

^b FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Antioxidant activity; Bioactive compounds; Orange juice; Ultra high pressure homogenization

Indexed keywords

ANTI-OXIDANT ACTIVITIES; BIOACTIVE COMPOUNDS; DYNAMIC APPLICATIONS; EMERGING TECHNOLOGIES; ORANGE JUICE; SIGNIFICANT DIFFERENCES; TREATMENT TECHNOLOGIES; ULTRA-HIGH PRESSURE HOMOGENIZATIONS;

AGENTS; FLAVONOIDS; FRUIT JUICES;

PASTEURIZATION;

EID: 84876707671     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.02.005     Document Type: Article

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