High hydrostatic pressure treatment and storage of soy-smoothies: Colour, bioactive compounds and antioxidant capacity

LWT

Volumn 69, Issue , 2016, Pages 123-130

  Andres V ^a   Mateo Vivaracho, L ^b   Guillamon E ^b   Villanueva, M J ^a   Tenorio, M D ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b INIA   (Spain)

Author keywords

Antioxidant activity; Bioactive compounds; Colour; High pressure; Storage

Indexed keywords

ANTIOXIDANTS; COLD STORAGE; COLOR; ENERGY STORAGE; FLAVONOIDS; HYDROSTATIC PRESSURE; PASTEURIZATION; VITAMINS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; BIOACTIVE COMPONENTS; BIOACTIVE COMPOUNDS; COLOUR DIFFERENCES; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE; HIGH PRESSURE PROCESSING;

ASCORBIC ACID;

EID: 84959867494     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.01.033     Document Type: Article

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