Technological characteristics and selected bioactive compounds of Opuntia dillenii cactus fruit juice following the impact of pulsed electric field pre-treatment

Food Chemistry

Volumn 210, Issue , 2016, Pages 249-261

  Moussa Ayoub, Tamer E ^a,c   Jaeger, Henry ^b   Youssef, Khaled ^c   Knorr, Dietrich ^a   El Samahy, Salah ^c   Kroh, Lothar W ^a   Rohn, Sascha ^d  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^b UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

^c University of Suez Canal   (Egypt)

^d UNIVERSITY OF HAMBURG   (Germany)

Author keywords

Antioxidant activity; Betalains; Cell disintegration; Flavonols; Opuntia dillenii juice; Pulsed electric fields

Indexed keywords

ANTIOXIDANTS; ELECTRIC FIELDS; FLAVONOIDS; FRUIT JUICES; MICROWAVE HEATING;

ANTI-OXIDANT ACTIVITIES; BETALAINS; CELL DISINTEGRATION; FLAVONOLS; OPUNTIA DILLENII JUICE; PULSED ELECTRIC FIELD;

FRUITS;

ANTIOXIDANT; BETACYANIN; BETALAIN; FLAVONOL; FLAVONOL DERIVATIVE; ISORHAMNETIN; PHENOL DERIVATIVE; DISACCHARIDE; FLAVONOID; ISORHAMNETIN 3-O-RUTINOSIDE;

ANTIOXIDANT ACTIVITY; ARTICLE; ELECTRIC FIELD; ELECTRON SPIN RESONANCE; FRUIT; FRUIT JUICE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MICROWAVE COOKING; NONHUMAN; OPUNTIA; PULSED ELECTRIC FIELD; VISCOSITY; CHEMISTRY; FRUIT AND VEGETABLE JUICE; OXIDATION REDUCTION REACTION;

DISACCHARIDES; FLAVONOIDS; FLAVONOLS; FRUIT; FRUIT AND VEGETABLE JUICES; OPUNTIA; OXIDATION-REDUCTION; PHENOLS;

EID: 84964666708     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.04.115     Document Type: Article

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