Colour and carotenoid changes of pasteurised orange juice during storage

Food Chemistry

Volumn 171, Issue , 2015, Pages 330-340

  Wibowo, Scheling ^a   Vervoort, Liesbeth ^a   Tomic, Jovana ^a   Santiago, Jihan Santanina ^a   Lemmens, Lien ^a   Panozzo, Agnese ^a   Grauwet, Tara ^a   Hendrickx, Marc ^a   Van Loey, Ann ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Carotenoids; Colour; Kinetics; Multivariate data analysis; Orange juice; Storage

Indexed keywords

ACTIVATION ENERGY; CITRUS FRUITS; COLOR; DIGITAL STORAGE; ENERGY STORAGE; ENZYME KINETICS; FRUIT JUICES; MULTIVARIANT ANALYSIS; PASTEURIZATION; PIGMENTS;

CAROTENOIDS; COLOUR DEGRADATION; COLOUR PARAMETERS; ISOMERISATION REACTIONS; LOWER TEMPERATURES; MULTIVARIATE DATA ANALYSIS; ORANGE JUICE; ZERO-ORDER MODELS;

FOOD STORAGE;

ALPHA CAROTENE; ALPHA CRYPTOXANTHIN; BETA CAROTENE; BETA CAROTENE 15,15' MONOOXYGENASE; BETA CRYPTOXANTHIN; CAROTENOID; MUTATOXANTHIN; NEOXANTHIN; UNCLASSIFIED DRUG; VIOLAXANTHIN; XANTHOPHYLL; ZEAXANTHIN; ZEINOXANTHIN; ANTHERAXANTHIN; CRYPTOXANTHIN;

ACIDITY; ARTICLE; CONTROLLED STUDY; DEGRADATION; ENVIRONMENTAL TEMPERATURE; FOOD COLOR; FOOD STORAGE; HIGH TEMPERATURE; ISOMERIZATION; KINETICS; LOW TEMPERATURE; ORANGE JUICE; OXIDATION; PASTEURIZATION; REACTION ANALYSIS; SOUR TASTE; STORAGE TEMPERATURE; SWEETNESS; ANALYSIS; BEVERAGE; CHEMISTRY; COLD; COLOR; FOOD PRESERVATION; FRUIT; HEAT; PROCEDURES; SWEET ORANGE; TEMPERATURE; THERMODYNAMICS;

BEVERAGES; CAROTENOIDS; CITRUS SINENSIS; COLD TEMPERATURE; COLOR; CRYPTOXANTHINS; FOOD PRESERVATION; FRUIT; HOT TEMPERATURE; PASTEURIZATION; TEMPERATURE; THERMODYNAMICS; XANTHOPHYLLS;

EID: 84907192479     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.09.007     Document Type: Article

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