Changes of Antioxidant Compounds in a Fruit Juice-Stevia rebaudiana Blend Processed by Pulsed Electric Technologies and Ultrasound

Food and Bioprocess Technology

Volumn 9, Issue 7, 2016, Pages 1159-1168

  Carbonell Capella, Juana M ^a   Buniowska, Magdalena ^a   Barba, Francisco J ^b   Grimi, Nabil ^b   Vorobiev, Eugène ^b   Esteve, María J ^a   Frígola, Ana ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

^b UNIVERSITÉ DE TECHNOLOGIE DE COMPIÈGNE   (France)

Author keywords

Antioxidant capacities; Bioactive compounds; Exotic fruit juices; High voltage electrical discharges; Pulsed electric fields; Ultrasound

Indexed keywords

ANTIOXIDANTS; ASCORBIC ACID; ELECTRIC DISCHARGES; ELECTRIC FIELDS; FRUIT JUICES; FRUITS; ORGANIC ACIDS; PHENOLS; PIGMENTS; SUGAR SUBSTITUTES; ULTRASONICS;

ANTIOXIDANT CAPACITY; BIOACTIVE COMPOUNDS; EXOTIC FRUITS; HIGH VOLTAGE ELECTRICAL DISCHARGES; PULSED ELECTRIC FIELD;

PRINCIPAL COMPONENT ANALYSIS;

EID: 84960097450     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-016-1706-1     Document Type: Article

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