Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrot L.) juice

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 1637-1644

  Ma, Tingting ^a   Tian, Chengrui ^a   Luo, Jiyang ^b   Zhou, Rui ^c   Sun, Xiangyu ^a   Ma, Jinjin ^a  

^a SHAANXI NORMAL UNIVERSITY   (China)

^b CHINESE ACADEMY OF INSPECTION AND QUARANTINE   (China)

^c CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antioxidant activity; Blanching; Carrot juice; Enzyme liquefaction; Pasteurisation; Polyphenols

Indexed keywords

AGENTS; BLANCHING; ENZYMES; FREE RADICALS; LIPIDS; LIQUEFACTION; OXIDATION; PASTEURIZATION; POLYPHENOLIC COMPOUNDS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; CARROT JUICE; DPPH FREE RADICALS; PASTEURISATION; POLYPHENOL CONTENT; POLYPHENOLS; TECHNICAL PROCESSING;

ANTIOXIDANTS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTIOXIDANT; CHLOROGENIC ACID; IRON CHELATING AGENT; POLYPHENOL;

ANTIOXIDANT ACTIVITY; ARTICLE; CARROT; CONCENTRATION (PARAMETERS); CONSUMER; LIPID PEROXIDATION; LIQUEFACTION; PASTEURIZATION;

DAUCUS; DAUCUS CAROTA;

EID: 84884649421     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.04.121     Document Type: Article

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