Evaluation of non-thermal effects of electricity on anthocyanin degradation during ohmic heating of jaboticaba (Myrciaria cauliflora) juice

Food Chemistry

Volumn 171, Issue , 2015, Pages 200-205

  Mercali, Giovana Domeneghini ^a   Gurak, Poliana Deyse ^b   Schmitz, Frederico ^a   Marczak, Ligia Damasceno Ferreira ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

^b UNIVERSIDADE FEDERAL DE CIÊNCIAS DA SAÚDE DE PORTO ALEGRE   (Brazil)

Author keywords

Electric field strength; Flavonoid compounds; Thermal treatment

Indexed keywords

ANTHOCYANINS; DEGRADATION; ELECTRIC FIELDS; HEAT TREATMENT; RATE CONSTANTS; TEMPERATURE; ULTRAVIOLET VISIBLE SPECTROSCOPY;

CONVENTIONAL HEATING; DEGRADATION KINETICS; DIFFERENTIAL METHODS; ELECTRIC FIELD STRENGTH; FLAVONOID; KINETIC AND THERMODYNAMIC PARAMETERS; TEMPERATURE PROFILES; UV VISIBLE SPECTROSCOPY;

HEATING;

ANTHOCYANIN;

ANALYSIS OF VARIANCE; ARTICLE; COMPARATIVE STUDY; CONTROLLED STUDY; DRUG DEGRADATION; DRUG SCREENING; ELECTRIC FIELD; HEATING; MYRCIARIA CAULIFLORA; THERMODYNAMICS; ULTRAVIOLET SPECTROSCOPY; ANALYSIS; CHEMISTRY; ELECTRICITY; FOOD ANALYSIS; FOOD PRESERVATION; FRUIT AND VEGETABLE JUICE; HEAT; MYRTACEAE; OSCILLOMETRY; PH; PROCEDURES; ULTRAVIOLET SPECTROPHOTOMETRY;

ANTHOCYANINS; ELECTRICITY; FOOD ANALYSIS; FOOD PRESERVATION; FRUIT AND VEGETABLE JUICES; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; MYRTACEAE; OSCILLOMETRY; SPECTROPHOTOMETRY, ULTRAVIOLET; THERMODYNAMICS;

EID: 84907192477     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.09.006     Document Type: Article

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