Stevia rebaudiana Bertoni as a natural antioxidant/antimicrobial for high pressure processed fruit extract: Processing parameter optimization

Food Chemistry

Volumn 148, Issue , 2014, Pages 261-267

  Barba, Francisco José ^a   Criado, María Nieves ^a   Belda Galbis, Clara Miracle ^a   Esteve, María José ^b   Rodrigo, Dolores ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSITY OF VALENCIA   (Spain)

Author keywords

High pressure processing; Listeria monocytogenes; Peroxidase; Phenolic compounds; Polyphenoloxidase; Response surface methodology; Stevia rebaudiana Bertoni; Total antioxidant capacity

Indexed keywords

HIGH PRESSURE PROCESSING; LISTERIA MONOCYTOGENES; PEROXIDASE; PHENOLIC COMPOUNDS; POLYPHENOL OXIDASE; RESPONSE SURFACE METHODOLOGY; STEVIA REBAUDIANA BERTONI; TOTAL ANTIOXIDANT CAPACITY;

FOOD SAFETY; FRUITS; LISTERIA; SUGAR SUBSTITUTES; SURFACE PROPERTIES;

OPTIMIZATION;

ANTIINFECTIVE AGENT; ANTIOXIDANT; OXIDOREDUCTASE; STEVIA REBAUDIANA EXTRACT; UNCLASSIFIED DRUG;

ARTICLE; FOOD QUALITY; FOOD SAFETY; HYPERBARISM; LISTERIA MONOCYTOGENES; NONHUMAN; RESPONSE SURFACE METHOD; STEVIA; STEVIA REBAUDIANA BERTONI;

LISTERIA MONOCYTOGENES; STEVIA REBAUDIANA;

HIGH PRESSURE PROCESSING; LISTERIA MONOCYTOGENES; PEROXIDASE; PHENOLIC COMPOUNDS; POLYPHENOLOXIDASE; RESPONSE SURFACE METHODOLOGY; STEVIA REBAUDIANA BERTONI; TOTAL ANTIOXIDANT CAPACITY;

ANTI-BACTERIAL AGENTS; ANTIOXIDANTS; CARICA; CATECHOL OXIDASE; CITRUS SINENSIS; FOOD PRESERVATION; FOOD PRESERVATIVES; FRUIT; LISTERIA MONOCYTOGENES; MANGIFERA; PEROXIDASE; PLANT EXTRACTS; PLANT PROTEINS; STEVIA;

EID: 84887044260     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.10.048     Document Type: Article

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