Approaches to understanding the contribution of anthocyanins to the antioxidant capacity of pasteurized pomegranate juices

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 1630-1636

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

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

^b RESEARCH GROUP ON QUALITY   (Spain)

Author keywords

Anthocyanins; Antioxidant capacity; Pomegranate juice; Thermal pasteurization; Total phenolic compounds

Indexed keywords

AGENTS; ANTIOXIDANTS; FRUIT JUICES; PASTEURIZATION; PLANTS (BOTANY);

ANTHOCYANIN STABILITIES; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; CLARIFICATION PROCESS; INDIVIDUAL ANTHOCYANINS; OXYGEN RADICAL ABSORBANCE CAPACITIES; POMEGRANATE JUICES; TOTAL PHENOLIC COMPOUNDS;

ANTHOCYANINS;

ANTHOCYANIN; OXYGEN RADICAL;

ANTIOXIDANT ACTIVITY; ARTICLE; POMEGRANATE JUICE; STORAGE; STORAGE TEMPERATURE;

LYTHRACEAE;

EID: 84884598634     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.05.015     Document Type: Article

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