Changes on indigenous microbiota, colour, bioactive compounds and antioxidant activity of pasteurised pomegranate juice

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 2122-2129

  Mena, Pedro ^a   Vegara, Salud ^b   Martí, Nuria ^b   García Viguera, Cristina ^a   Saura, Domingo ^b   Valero, Manuel ^b  

^a RESEARCH GROUP ON QUALITY   (Spain)

^b MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Anthocyanins; Antioxidant capacity; Colour parameters; Microorganisms; Pomegranate juice; Thermal pasteurisation

Indexed keywords

AEROBIC BACTERIA; ANTHOCYANINS; ANTIOXIDANTS; COLOR; FRUIT JUICES; HEAT TREATMENT; LACTIC ACID; MICROORGANISMS; PASTEURIZATION; PHENOLS; PLANTS (BOTANY); THERMAL LOGGING;

AEROBIC PLATE COUNTS; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; COLOUR PARAMETERS; POMEGRANATE JUICES; THERMAL PASTEURISATION; TOTAL ANTHOCYANIN CONTENTS; TROLOX EQUIVALENT ANTIOXIDANT CAPACITIES;

ELLAGIC ACID;

ANTHOCYANIN; ELLAGIC ACID; PHENOL DERIVATIVE; PUNICALAGIN; TANNIN DERIVATIVE; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; FOOD COLOR; HEAT TREATMENT; HIGH TEMPERATURE; LACTIC ACID BACTERIUM; LOW TEMPERATURE; MICROFLORA; MOULD; PASTEURIZATION; PATHOGEN LOAD; PLATE COUNT; POMEGRANATE JUICE; YEAST;

BACTERIA (MICROORGANISMS); LYTHRACEAE;

EID: 84879040044     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.04.118     Document Type: Article

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