Effect of high pressure processing on physicochemical properties and bioactive compounds in litchi based mixed fruit beverage

Innovative Food Science and Emerging Technologies

Volumn 28, Issue , 2015, Pages 1-9

  Jayachandran, Lakshmi E ^a   Chakraborty, Snehasis ^a   Rao, Pavuluri Srinivasa ^a  

^a INDIAN INSTITUTE OF TECHNOLOGY   (India)

Author keywords

Antioxidant activity; Ascorbic acid; High pressure; Thermal pasteurization; Total color difference; Total phenolics

Indexed keywords

AGENTS; ANTIOXIDANTS; ASCORBIC ACID; BEVERAGES; CITRUS FRUITS; COLOR; COLORIMETRY; FRUIT JUICES; FRUITS; ORGANIC ACIDS; PASTEURIZATION; THERMAL PROCESSING (FOODS);

ANTI-OXIDANT ACTIVITIES; EFFECT OF HIGH PRESSURE; HIGH PRESSURE; HIGH PRESSURE PROCESSING; PHYSICOCHEMICAL PROPERTY; TOTAL ANTIOXIDANT CAPACITY; TOTAL COLOR DIFFERENCE; TOTAL PHENOLICS;

HIGH PRESSURE EFFECTS;

CITRUS LIMON;

EID: 84923169670     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2015.01.002     Document Type: Article

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