Effects of high hydrostatic pressure and high temperature short time on antioxidant activity, antioxidant compounds and color of mango nectars

Innovative Food Science and Emerging Technologies

Volumn 21, Issue , 2014, Pages 35-43

  Liu, Fengxia ^a   Wang, Yongtao ^a   Li, Renjie ^a   Bi, Xiufang ^a   Liao, Xiaojun ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antioxidant activity; Antioxidant compounds; Color; High hydrostatic pressure; High temperature short time; Mango nectar; Storage

Indexed keywords

ANTIOXIDANTS; ASCORBIC ACID; COLOR; DIGITAL STORAGE; ENERGY STORAGE; HYDROSTATIC PRESSURE; PHENOLS; PLANTS (BOTANY); QUALITY CONTROL; SODIUM;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT COMPOUNDS; HIGH HYDROSTATIC PRESSURE; HIGH TEMPERATURE; MANGO NECTAR;

FRUITS;

MANGIFERA INDICA;

EID: 84897091364     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.09.015     Document Type: Article

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