Antioxidant activity of thermal or non-thermally treated strawberry and mango juices by Saccharomyces cerevisiae growth based assays

LWT

Volumn 74, Issue , 2016, Pages 55-61

  Odriozola Serrano, Isabel ^a   Puigpinós, Judit ^a   Oms Oliu, Gemma ^a   Herrero, Enrique ^a   Martín Belloso, Olga ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Fruit juices; High intensity pulsed electric fields; Oxidative stress; Thermal treatment; Yeast strains

Indexed keywords

ANTIOXIDANTS; CELL PROLIFERATION; ECOLOGY; ELECTRIC FIELDS; FRUIT JUICES; FRUITS; HEAT TREATMENT; OXIDATIVE STRESS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT EFFECT; GROWTH-LIMITING NUTRIENTS; HIGH-INTENSITY PULSED ELECTRIC FIELDS; INHIBITORY EFFECT; SACCHAROMYCES CEREVISIAE YEAST; TERT-BUTYLHYDROPEROXIDE; YEAST STRAIN;

YEAST;

EID: 84991383678     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.07.018     Document Type: Article

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