High pressure processing controls microbial growth and minimally alters the levels of health promoting compounds in grapefruit (Citrus paradisi Macfad) juice

Innovative Food Science and Emerging Technologies

Volumn 18, Issue , 2013, Pages 7-14

  Uckoo, Ram M ^a   Jayaprakasha, Guddadarangavvanahally K ^a   Somerville, Jeremy A ^b   Balasubramaniam, V M ^b   Pinarte, Monica ^a   Patil, Bhimanagouda S ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

^b OHIO STATE UNIVERSITY   (United States)

Author keywords

Flavonoids; Grapefruit; High pressure processing (HPP); Phytochemicals

Indexed keywords

BIOACTIVE COMPOUNDS; CONTROL TREATMENTS; GRAPEFRUIT; HEALTH PROMOTING COMPOUNDS; HIGH PRESSURE PROCESSING; INDUSTRIAL PROCESSING; NON-THERMAL PROCESSING; PHYTOCHEMICALS;

FLAVONOIDS; FRUIT JUICES; HEALTH; ORGANIC ACIDS; RAPID THERMAL ANNEALING;

FRUITS;

CITRUS X PARADISI;

EID: 84876718452     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2012.11.010     Document Type: Article

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