Production Processes of Orange Juice and Effects on Antioxidant Components

Processing and Impact on Antioxidants in Beverages

Volumn , Issue , 2014, Pages 203-214

  Galaverna, Gianni ^a   Dall'Asta, Chiara ^a  

^a UNIVERSITY OF PARMA   (Italy)

Author keywords

Anthocyanins; Ascorbic acid; Flavonoids; High pressure processing; Hydroxycinnamic acids; Membrane distillation; Orange juice; Pulsed electric fields; Reverse osmosis; Thermal pasteurization; Total antioxidant activity

Indexed keywords

EID: 84902219299     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-404738-9.00021-0     Document Type: Chapter

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