Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice

International Journal of Food Sciences and Nutrition

Volumn 67, Issue 7, 2016, Pages 779-788

  Escudero López, Blanca ^a   Cerrillo, Isabel ^a,b   Gil Izquierdo, Ángel ^c   Hornero Méndez, Dámaso ^d   Herrero Martín, Griselda ^a   Berná, Genoveva ^a   Medina, Sonia ^c   Ferreres, Federico ^c   Martín, Franz ^a   Fernández Pachón, María Soledad ^a,b  

^a UNIVERSIDAD PABLO DE OLAVIDE   (Spain)

^b UNIVERSIDAD AUTÓNOMA DE CHILE   (Chile)

^c RESEARCH GROUP ON QUALITY   (Spain)

^d INSTITUTO DE LA GRASA   (Spain)

Author keywords

Alcoholic fermentation; antioxidant capacity; bioactive compounds; food composition; orange juice

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; CAROTENOID; FLAVANONE DERIVATIVE; FLAVONOID; GLUCOSIDE; HESPERETIN-7-GLUCOSIDE; HESPERIDIN; ISOSAKURANETIN; NARINGENIN; NARINGENIN-7-O-GLUCOSIDE; PHENOL DERIVATIVE; PROVITAMIN; RETINOL;

ANALOGS AND DERIVATIVES; ANALYSIS; CHEMISTRY; EVALUATION STUDY; FERMENTATION; FOOD HANDLING; FRUIT; FRUIT AND VEGETABLE JUICE; HEAT; PASTEURIZATION; SWEET ORANGE;

ANTIOXIDANTS; ASCORBIC ACID; CAROTENOIDS; CITRUS SINENSIS; EVALUATION STUDIES AS TOPIC; FERMENTATION; FLAVANONES; FLAVONOIDS; FOOD HANDLING; FRUIT; FRUIT AND VEGETABLE JUICES; GLUCOSIDES; HESPERIDIN; HOT TEMPERATURE; PASTEURIZATION; PHENOLS; PROVITAMINS; VITAMIN A;

EID: 84978982825     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637486.2016.1204428     Document Type: Article

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