Quality and microbial safety evaluation of new isotonic beverages upon thermal treatments

Food Chemistry

Volumn 194, Issue , 2016, Pages 455-462

  Gironés Vilaplana, Amadeo ^a   Huertas, Juan Pablo ^b   Moreno, Diego A ^a   Periago, Paula M ^b   García Viguera, Cristina ^a  

^a RESEARCH GROUP ON QUALITY   (Spain)

^b TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

Author keywords

Anthocyanins; Bioactivity; Heat treatment; Microbiology; Shelf life

Indexed keywords

ANTHOCYANINS; ANTIOXIDANTS; BEVERAGES; BIOACTIVITY; COLOR; HEAT TREATMENT; MICROBIOLOGY;

ANTHOCYANIN CONTENT; ANTIOXIDANT CAPACITY; CIELAB COLOUR PARAMETERS; MICROBIAL GROWTH; MICROBIAL SAFETY; MICROBIOLOGICAL SAFETY; QUALITY AND SAFETIES; SHELF LIFE;

QUALITY CONTROL;

ANTHOCYANIN; ANTIOXIDANT;

ANTIOXIDANT ACTIVITY; ARTICLE; BERRY; BEVERAGE; CONTROLLED STUDY; HEAT TREATMENT; LEMON JUICE; MAQUI BERRY; MICROBIAL GROWTH; NONHUMAN; PLATE COUNT; SHELF LIFE; SIMULATION; TEMPERATURE; ANALYSIS; CHEMISTRY; HEAT;

CITRUS LIMON;

ANTHOCYANINS; ANTIOXIDANTS; BEVERAGES; HOT TEMPERATURE;

EID: 84939839721     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.08.011     Document Type: Article

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