Nutritional and physicochemical characteristic of commercial Spanish citrus juices

Food Chemistry

Volumn 164, Issue , 2014, Pages 396-405

  Alvarez J ^a   Pastoriza, S ^b   Alonso Olalla, R ^b   Delgado Andrade, C ^b   Rufian Henares J A ^a  

^a UNIVERSITY OF GRANADA   (Spain)

^b CSIC   (Spain)

Author keywords

5 Hydroxymethylfurfural; ABTS; Colour; Fluorescence; FRAP; GAR; Polyphenols; Total antioxidant activity

Indexed keywords

ANTIOXIDANTS; COLOR; FLUORESCENCE; MATHEMATICAL MODELS; NUTRITION; REACTION KINETICS;

5 HYDROXYMETHYL FURFURALS; ABTS; ANTI-OXIDANT ACTIVITIES; FRAP; GAR; POLYPHENOLS;

FRUIT JUICES;

5 HYDROXYMETHYLFURFURAL; FURFURAL; 5-HYDROXYMETHYLFURFURAL; ANTIOXIDANT;

ANTIOXIDANT ACTIVITY; ARTICLE; CITRUS; COLOR; DIET; FLUORESCENCE; FOOD STORAGE; GRAPEFRUIT; LEMON; MANDARIN; MATHEMATICAL MODEL; NONHUMAN; NUTRITIONAL ASSESSMENT; PHYSICAL CHEMISTRY; DIGESTION; FRUIT JUICE; IN VITRO STUDY; NUTRITIONAL VALUE; SPANISH CITRUS JUICE; ANALOGS AND DERIVATIVES; ANALYSIS; BEVERAGE; CHEMISTRY; FRUIT; HEALTH FOOD; HUMAN; QUALITY CONTROL; SPAIN; STANDARDS;

ANTIOXIDANTS; BEVERAGES; CITRUS; COLOR; FRUIT; FURALDEHYDE; HEALTH FOOD; HUMANS; NUTRITIVE VALUE; PHYSICOCHEMICAL PHENOMENA; QUALITY CONTROL; SPAIN;

EID: 84901943789     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.05.047     Document Type: Article

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