Influence of technological processes on phenolic compounds, organic acids, furanic derivatives, and antioxidant activity of whole-lemon powder

Food Chemistry

Volumn 141, Issue 2, 2013, Pages 869-878

  García Salas, Patricia ^a,b   Gómez Caravaca, Ana María ^a,b   Arráez Román, David ^a,b   Segura Carretero, Antonio ^a,b   Guerra Hernández, Eduardo ^a   García Villanova, Belén ^a   Fernández Gutiérrez, Alberto ^a,b  

^a UNIVERSITY OF GRANADA   (Spain)

^b Functional Food Research and Development Centre (CIDAF)   (Spain)

Author keywords

Antioxidant activity; Citrus limon L.; HPLC DAD ESI TOF MS; Lemon; Maillard reaction; Phenolic compound

Indexed keywords

AGENTS; ANTIOXIDANTS; ASCORBIC ACID; CHEMICAL REACTIONS; CHROMATOGRAPHY; DRYING; ELECTROSPRAY IONIZATION; FLAVONOIDS; GLYCOSYLATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INDUCTIVELY COUPLED PLASMA; IONIZATION OF LIQUIDS; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; ORGANIC ACIDS; PHENOLS;

ANTI-OXIDANT ACTIVITIES; CITRUS LIMON; HPLC-DAD; LEMON; MAILLARD REACTION; PHENOLIC COMPOUNDS;

CITRUS FRUITS;

CARBOXYLIC ACID; FURAN DERIVATIVE; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; ELECTROSPRAY MASS SPECTROMETRY; GLYCATION; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LEMON; STORAGE; TIME OF FLIGHT MASS SPECTROMETRY; VACUUM EXTRACTION;

CITRUS; CITRUS LIMON;

EID: 84878221955     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.02.124     Document Type: Article

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