Characterization of polyphenols, sugars, and other polar compounds in persimmon juices produced under different technologies and their assessment in terms of compositional variations

Food Chemistry

Volumn 182, Issue , 2015, Pages 282-291

  Jiménez Sánchez, Cecilia ^a,b   Lozano Sánchez, Jesús ^a,b   Marti, Nuria ^c   Saura, Domingo ^c   Valero, Manuel ^c   Segura Carretero, Antonio ^a,b   Fernández Gutiérrez, Alberto ^a,b  

^a UNIVERSITY OF GRANADA   (Spain)

^b Functional Food Research and Development Centre (CIDAF)   (Spain)

^c MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Fruit juice processing; High performance liquid chromatography; Mass spectrometry; Persimmon juice; Polyphenols

Indexed keywords

CENTRIFUGATION; CHEMICAL ANALYSIS; CHROMATOGRAPHY; CLARIFIERS; DISEASES; FLAVONOIDS; FRUIT JUICES; FRUITS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUIDS; MASS SPECTROMETRY; NUTRITION; ORGANIC ACIDS; PASTEURIZATION; PILOT PLANTS; PLANT EXPANSION; SPECTROMETRY; SUGARS;

ANALYTICAL CHARACTERIZATION; COMPOSITIONAL VARIATION; ELECTROSPRAY-TIME OF FLIGHT-MASS SPECTROMETRIES; FRUIT JUICE PROCESSING; FRUITS AND VEGETABLES; PERSIMMON JUICE; POLYPHENOLS; TECHNOLOGICAL TREATMENT;

LIQUID CHROMATOGRAPHY;

ASCORBIC ACID DERIVATIVE; CARBOHYDRATE DERIVATIVE; CARBOXYLIC ACID; FLAVONOID; POLYPHENOL DERIVATIVE; PROTEIN DERIVATIVE; CARBOHYDRATE; HYDROXYBENZOIC ACID DERIVATIVE; PHENOLIC ACID; POLYPHENOL;

ARTICLE; ASTRINGENCY; CENTRIFUGATION; CHEMICAL COMPOSITION; ELECTROSPRAY MASS SPECTROMETRY; FRUIT JUICE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MEDICAL TECHNOLOGY; PASTEURIZATION; PERSIMMON; PERSIMMON JUICE; QUALITATIVE ANALYSIS; REVERSED PHASE LIQUID CHROMATOGRAPHY; ANALYSIS; BEVERAGE; CHEMISTRY; DIOSPYROS; FRUIT; PROCEDURES;

DIOSPYROS;

BEVERAGES; CARBOHYDRATES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DIOSPYROS; FLAVONOIDS; FRUIT; HYDROXYBENZOATES; POLYPHENOLS;

EID: 84926429196     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.03.008     Document Type: Article

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