High hydrostatic pressure effect on chemical composition, color, phenolic acids and antioxidant capacity of Cape gooseberry pulp (Physalis peruviana L.)

LWT

Volumn 58, Issue 2, 2014, Pages 519-526

  Vega Gálvez, Antonio ^a   López, Jéssica ^a,b   Torres Ossandón, Maria José ^a   Galotto, María José ^b   Puente Díaz, Luis ^c   Quispe Fuentes, Issis ^a   Di Scala, Karina ^d,e  

^a DEPARTAMENTO DE BIOLOGÍA   (Chile)

^b UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

^c UNIVERSITY OF CHILE   (Chile)

^d UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

^e Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Antioxidant capacity; Cape gooseberry; Functional foods; High hydrostatic pressure; Phenolic compounds

Indexed keywords

HYDRAULICS; HYDROSTATIC PRESSURE; ORGANIC ACIDS; PRESSURE EFFECTS;

ACID CAPACITY; ANTIOXIDANT CAPACITY; CAPE GOOSEBERRY; CHEMICAL COMPOSITIONS; HIGH HYDROSTATIC PRESSURE; HYDROSTATIC PRESSURE EFFECTS; PHENOLIC ACIDS; PHENOLIC ANTIOXIDANT; PHENOLIC COMPOUNDS; PROXIMAL ANALYSIS;

COLOR;

PHYSALIS; PHYSALIS PERUVIANA;

EID: 84901248114     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.04.010     Document Type: Article

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