Chlorophylls and carotenoids of kiwifruit puree are affected similarly or less by microwave than by conventional heat processing and storage

Food Chemistry

Volumn 187, Issue , 2015, Pages 254-262

  Benlloch Tinoco, María ^a   Kaulmann, Anouk ^b   Corte Real, Joana ^b   Rodrigo, Dolores ^c   Martínez Navarrete, Nuria ^a   Bohn, Torsten ^b  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b LUXEMBOURG INSTITUTE OF SCIENCE AND TECHNOLOGY   (Luxembourg)

^c INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Bioaccessibility; Conventional heating; Degradation kinetics; Lutein; Microwave heating; Pheophytin

Indexed keywords

CHLOROPHYLL; DEGRADATION; HEATING; MICROWAVE HEATING; MICROWAVES; PASTEURIZATION; PIGMENTS;

BIOACCESSIBILITY; CONVENTIONAL HEATING; DEGRADATION KINETICS; LUTEIN; PHEOPHYTIN;

FOOD STORAGE;

BETA CAROTENE; CAROTENOID; CHLOROPHYLL; NEOLUTEIN A; NEOLUTEIN B; NEOXANTHIN; PHEOPHYTIN; PHEOPHYTIN A; PHEOPHYTIN B; UNCLASSIFIED DRUG; VIOLAXANTHIN; XANTHOPHYLL;

ARTICLE; CHEMICAL REACTION KINETICS; CONTROLLED STUDY; CONVENTIONAL HEATING; DEGRADATION KINETICS; FOOD COMPOSITION; FOOD PROCESSING; FRUIT STORAGE; HEATING; KIWIFRUIT; MICROWAVE COOKING; MICROWAVE OVEN; MOLECULAR STABILITY; PASTEURIZATION; REACTION TIME; STORAGE TEMPERATURE; ACTINIDIA; CHEMISTRY; FOOD ANALYSIS; FOOD STORAGE; FRUIT; HEAT; MICROWAVE RADIATION; PHYSICAL CHEMISTRY;

ACTINIDIA DELICIOSA;

ACTINIDIA; CAROTENOIDS; CHLOROPHYLL; FOOD ANALYSIS; FOOD STORAGE; FRUIT; HOT TEMPERATURE; MICROWAVES; PASTEURIZATION; PHYSICOCHEMICAL PHENOMENA;

EID: 84928557253     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.04.052     Document Type: Article

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