Impact of high hydrostatic pressure and pasteurization on the structure and the extractability of bioactive compounds of persimmon "Rojo brillante"

Journal of Food Science

Volumn 79, Issue 1, 2014, Pages

  Hernandez Carrion M ^a   Vazquez Gutierrez J L ^a   Hernando, I ^a   Quiles, A ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Bioactive compounds; High hydrostatic pressure; Microstructure; Pasteurization; Persimmon

Indexed keywords

DIOSPYROS;

ANTIOXIDANT; CAROTENOID; HYDROXYBENZOIC ACID DERIVATIVE; PHENOLIC ACID; POLYPHENOL; TANNIN DERIVATIVE;

ARTICLE; BIOACTIVE COMPOUNDS; CHEMISTRY; COLD; COLOR; DIETARY FIBER; DIOSPYROS; FOOD HANDLING; FRUIT; HIGH HYDROSTATIC PRESSURE; HYDROSTATIC PRESSURE; MICROSTRUCTURE; NUTRITIONAL VALUE; PASTEURIZATION; PERSIMMON; PHYSICAL CHEMISTRY; TRANSMISSION ELECTRON MICROSCOPY;

BIOACTIVE COMPOUNDS; HIGH HYDROSTATIC PRESSURE; MICROSTRUCTURE; PASTEURIZATION; PERSIMMON;

ANTIOXIDANTS; CAROTENOIDS; COLD TEMPERATURE; COLOR; DIETARY FIBER; DIOSPYROS; FOOD HANDLING; FRUIT; HYDROSTATIC PRESSURE; HYDROXYBENZOATES; MICROSCOPY, ELECTRON, TRANSMISSION; NUTRITIVE VALUE; PASTEURIZATION; PHYSICOCHEMICAL PHENOMENA; POLYPHENOLS; TANNINS;

EID: 84892837322     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12321     Document Type: Article

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