Impact of high-intensity pulsed electric fields on carotenoids profile of tomato juice made of moderate-intensity pulsed electric field-treated tomatoes

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 3131-3138

  Vallverdú Queralt, Anna ^a,b   Odriozola Serrano, Isabel ^c,d   Oms Oliu, Gemma ^c,d   Lamuela Raventós, Rosa M ^a,b   Elez Martínez, Pedro ^c,d   Martín Belloso, Olga ^c,d  

^a UNIVERSITY OF BARCELONA   (Spain)

^b Instituto de Salud Carlos III   (Spain)

^c UNIVERSITY OF LLEIDA   (Spain)

^d Forest Sciences and Technology Centre of Catalonia   (Spain)

Author keywords

Carotenoids profile; Pulsed electric fields; Thermal treatments; Tomato fruit; Tomato juices

Indexed keywords

ELECTRIC FIELDS; FOOD STORAGE; HEAT TREATMENT; ISOMERS; PIGMENTS;

CAROTENOID COMPOUNDS; CAROTENOIDS PROFILE; HIGH INTENSITY; HIGH-INTENSITY PULSED ELECTRIC FIELDS; PULSED ELECTRIC FIELD; STORAGE TIME; TOMATO FRUITS; TOMATO JUICES;

FRUITS;

ALPHA CAROTENE; BETA CAROTENE; CAROTENOID; LYCOPENE; XANTHOPHYLL;

ANTIOXIDANT ACTIVITY; ARTICLE; CRYOPRESERVATION; DRUG ISOLATION; DRUG STORAGE; HEAT TREATMENT; NONHUMAN; PULSED ELECTRIC FIELD; TOMATO;

LYCOPERSICON ESCULENTUM;

EID: 84879806973     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.05.150     Document Type: Article

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