Influence of ultra-high-pressure homogenization treatment on the phytosterols, tocopherols, and polyamines of almond beverage

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 39, 2014, Pages 9539-9543

  Toro Funes, Natalia ^a   Bosch Fusté, Joan ^a   Veciana Nogués, M Teresa ^a   Vidal Carou, M Carmen ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

Author keywords

almond milk; almonds; antioxidants; bioactive compounds; emerging technologies; UHPH

Indexed keywords

ALMOND MILK; ALMONDS; BIOACTIVE COMPOUNDS; EMERGING TECHNOLOGIES; UHPH;

ANTIOXIDANTS;

PHYTOSTEROL; PLANT MEDICINAL PRODUCT; POLYAMINE; TOCOPHEROL;

ANALYSIS; BEVERAGE; CHEMISTRY; DEVICES; EVALUATION STUDY; FOOD HANDLING; PLANT SEED; PROCEDURES; PRUNUS;

BEVERAGES; FOOD HANDLING; PHYTOSTEROLS; PLANT PREPARATIONS; POLYAMINES; PRUNUS; SEEDS; TOCOPHEROLS;

EID: 84907494771     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf503324f     Document Type: Article

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