Effect of high pressure processing and thermal treatment on physicochemical parameters, antioxidant activity and volatile compounds of green asparagus juice

LWT

Volumn 62, Issue 1, 2015, Pages 927-933

  Chen, Xuehong ^a,b   Qin, Weidong ^b   Ma, Lihua ^b   Xu, Feng ^c   Jin, Peng ^a   Zheng, Yonghua ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b XUZHOU INSTITUTE OF TECHNOLOGY   (China)

^c NINGBO UNIVERSITY   (China)

Author keywords

Antioxidant activity; Bioactive compounds; Green asparagus juice; High pressure processing; Volatile compounds

Indexed keywords

ALDEHYDES; ANTIOXIDANTS; ASCORBIC ACID; HEAT TREATMENT; KETONES; SUPERCONDUCTING MATERIALS; VOLATILE ORGANIC COMPOUNDS;

ANTI-OXIDANT ACTIVITIES; BIOACTIVE COMPOUNDS; GREEN ASPARAGUS; HIGH PRESSURE PROCESSING; VOLATILE COMPOUNDS;

HIGH PRESSURE EFFECTS;

ASPARAGUS;

EID: 84924043021     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.10.068     Document Type: Article

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