Influence of high-intensity pulsed electric field processing parameters on antioxidant compounds of broccoli juice

Innovative Food Science and Emerging Technologies

Volumn 29, Issue , 2015, Pages 70-77

  Sánchez Vega, Rogelio ^a   Elez Martínez, Pedro ^a   Martín Belloso, Olga ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Antioxidant capacity; Broccoli juice; Carotenoids; High intensity pulsed electric fields; Total phenolic compounds; Vitamin C

Indexed keywords

ANTIOXIDANTS; ELECTRIC FIELDS; FOOD PRESERVATION; PHENOLS; PIGMENTS; VEGETABLES;

ANTIOXIDANT CAPACITY; BROCCOLI JUICE; CAROTENOIDS; HIGH-INTENSITY PULSED ELECTRIC FIELDS; TOTAL PHENOLIC COMPOUNDS; VITAMIN C;

ELECTRIC NETWORK PARAMETERS;

BRASSICA OLERACEA VAR. ITALICA;

EID: 84929301095     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2014.12.002     Document Type: Article

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