Synergistic potential of papaya and strawberry nectar blends focused on specific nutrients and antioxidants using alternative thermal and non-thermal processing techniques

Food Chemistry

Volumn 199, Issue , 2016, Pages 87-95

  Swada, Jeffrey G ^a   Keeley, Christopher J ^a   Ghane, Mohammad A ^a   Engeseth, Nicki J ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Antioxidant capacity; Ascorbic acid; Carotenoids; Irradiation; Papaya; Strawberry; Synergistic relationships; Ultra high temperature

Indexed keywords

AGENTS; ANTIOXIDANTS; ASCORBIC ACID; BLENDING; FRUITS; IRRADIATION; NUTRIENTS; ORGANIC ACIDS; PIGMENTS;

ANTIOXIDANT CAPACITY; CAROTENOIDS; PAPAYA; STRAWBERRY; SYNERGISTIC RELATIONSHIPS; ULTRAHIGH TEMPERATURE;

THERMAL PROCESSING (FOODS);

ANTIOXIDANT; ASCORBIC ACID; BETA CAROTENE; BETA CRYPTOXANTHIN; CAROTENOID; LYCOPENE; NECTAR;

ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; HIGH TEMPERATURE PROCEDURES; IRRADIATION; NECTAR; PAPAYA; PLANT NUTRIENT; PROCESSING; STRAWBERRY; ULTRA HIGH TEMPERATURE PROCESS; CARICA; CHEMISTRY; FOOD HANDLING; FRAGARIA;

ANTIOXIDANTS; ASCORBIC ACID; CARICA; FOOD HANDLING; FRAGARIA; PLANT NECTAR;

EID: 84949033237     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.11.087     Document Type: Article

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