Stabilisation of red fruit-based smoothies by high-pressure processing. Part II: effects on sensory quality and selected nutrients

Journal of the Science of Food and Agriculture

Volumn 97, Issue 3, 2017, Pages 777-783

  Hurtado, Adriana ^a   Guàrdia, Maria Dolors ^b   Picouet, Pierre ^b   Jofré, Anna ^b   Ros, José María ^a   Bañón, Sancho ^a  

^a UNIVERSITY OF MURCIA   (Spain)

^b IRTA   (Spain)

Author keywords

antioxidants; high pressure; non thermal pasteurisation; red fruit; sensory deterioration; smoothie; sugars

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; CARBOHYDRATE DIET; PHENOL DERIVATIVE;

ADVERSE EFFECTS; ANALYSIS; BEVERAGE; CARBOHYDRATE DIET; CHEMISTRY; COMPARATIVE STUDY; FOOD PREFERENCE; FOOD PRESERVATION; FOOD QUALITY; FOOD STORAGE; FRUIT; HEAT; HUMAN; NUTRITIONAL VALUE; OXIDATION REDUCTION REACTION; PRESSURE; REFRIGERATION; SENSATION; SOLUBILITY; SPAIN; TASTE; VISCOSITY;

ANTIOXIDANTS; ASCORBIC ACID; BEVERAGES; DIETARY CARBOHYDRATES; FOOD PREFERENCES; FOOD PRESERVATION; FOOD QUALITY; FOOD STORAGE; FRUIT; HOT TEMPERATURE; HUMANS; NUTRITIVE VALUE; OXIDATION-REDUCTION; PHENOLS; PRESSURE; REFRIGERATION; SENSATION; SOLUBILITY; SPAIN; TASTE; VISCOSITY;

EID: 84978676831     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7795     Document Type: Article

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