Thermal degradation of cloudy apple juice phenolic constituents

Food Chemistry

Volumn 162, Issue , 2014, Pages 176-185

  De Paepe, D ^a,b   Valkenborg, D ^b,c   Coudijzer, K ^a   Noten, B ^b   Servaes, K ^b   De Loose, M ^a   Voorspoels, S ^b   Diels, L ^b   Van Droogenbroeck, B ^a  

^a INSTITUTE FOR AGRICULTURAL AND FISHERIES RESEARCH ILVO   (Belgium)

^b FLEMISH INSTITUTE FOR TECHNOLOGICAL RESEARCH VITO   (Belgium)

^c HASSELT UNIVERSITY   (Belgium)

Author keywords

Cloudy apple juice; Pasteurization; Phenolics; Thermostability

Indexed keywords

FLAVONOIDS; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PASTEURIZATION;

CLOUDY APPLE JUICE; LIQUID CHROMATOGRAPHY-HIGH RESOLUTION MASS SPECTROMETRIES; PHENOLIC COMPOUND DEGRADATIONS; PHENOLIC COMPOUNDS; PHENOLICS; PRESERVATION TECHNIQUES; STRUCTURAL ELUCIDATION; THERMOSTABILITY;

FRUIT JUICES;

BENZOIC ACID DERIVATIVE; FLAVONOID; HYDROXYBENZOIC ACID DERIVATIVE; PHENOL DERIVATIVE; TANNIN DERIVATIVE;

APPLE JUICE; ARTICLE; CONTROLLED STUDY; DEGRADATION; HEAT TREATMENT; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; METABOLOMICS; PROTEIN DENATURATION; TEMPERATURE; THERMOSTABILITY; ANALYSIS; BEVERAGE; CHEMISTRY; MALUS;

BEVERAGES; MALUS; PHENOLS;

EID: 84900412970     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.04.005     Document Type: Article

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