Physico-chemical parameters, bioactive compounds and microbial quality of thermo-sonicated carrot juice during storage

Food Chemistry

Volumn 172, Issue , 2015, Pages 650-656

  Martínez Flores, Héctor E ^a,b   Garnica Romo, Ma Guadalupe ^a,b   Bermúdez Aguirre, Daniela ^a   Pokhrel, Prashant Raj ^a   Barbosa Cánovas, Gustavo V ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b UNIVERSIDAD MICHOACANA DE SAN NICOLÁS DE HIDALGO   (Mexico)

Author keywords

Bioactive compounds; Carrot juice; Microbial growth; Shelf life; Storage; Thermo sonication

Indexed keywords

ASCORBIC ACID; ENERGY STORAGE; FOOD PRESERVATION; QUALITY CONTROL;

BIOACTIVE COMPOUNDS; CARROT JUICE; MICROBIAL GROWTH; SHELF LIFE; THERMO SONICATIONS;

FOOD STORAGE;

ASCORBIC ACID; CAROTENOID; PHENOL DERIVATIVE;

ACIDITY; ANTIOXIDANT ACTIVITY; ARTICLE; BEVERAGE; CARROT; CARROT JUICE; CHEMICAL PARAMETERS; CONTROLLED STUDY; ELECTRIC FIELD; ENTEROBACTERIACEAE; FOOD STORAGE; GRAPEFRUIT JUICE; MESOPHILE; MICROBIAL GROWTH; MOULD; NONHUMAN; PH; PHYSICAL CHEMISTRY; PHYSICAL PARAMETERS; SHELF LIFE; TEMPERATURE; THERMOSONICATION; TITRATABLE ACIDITY; ULTRASOUND; VISCOSITY; YEAST; ANALYSIS; BACTERIAL COUNT; CHEMISTRY; COLD; FOOD CONTAMINATION; FOOD CONTROL; FOOD QUALITY; MICROBIOLOGY; PREVENTION AND CONTROL; PROCEDURES;

ASCORBIC ACID; BEVERAGES; CAROTENOIDS; COLD TEMPERATURE; COLONY COUNT, MICROBIAL; DAUCUS CAROTA; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD QUALITY; FOOD STORAGE; HYDROGEN-ION CONCENTRATION; PHYSICOCHEMICAL PHENOMENA; SONICATION;

EID: 84907942658     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.09.072     Document Type: Article

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