Preservation of bioactive compounds of a green vegetable smoothie using short time-high temperature mild thermal treatment

Food Science and Technology International

Volumn 23, Issue 1, 2017, Pages 46-60

  Castillejo, Noelia ^a   Martínez Hernández, Ginés Benito ^a   Monaco, Kamila ^b   Gómez, Perla A ^a   Aguayo, Encarna ^a   Artés, Francisco ^a   Artés Hernández, Francisco ^a  

^a TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

^b SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

antioxidants; beverages; glucosinolates; Phenolic compounds; quality; Vitamin C

Indexed keywords

AGENTS; ANTIOXIDANTS; BEVERAGES; HEAT TREATMENT; IMAGE QUALITY; TEMPERATURE; VEGETABLES;

CONVENIENT ALTERNATIVES; GLUCOSINOLATES; HEALTH PROMOTING COMPOUNDS; LOW-TEMPERATURE STORAGE; PHENOLIC COMPOUNDS; PHYSICO-CHEMICAL CHANGES; TOTAL ANTIOXIDANT CAPACITY; VITAMIN C;

FOOD STORAGE;

ANTIOXIDANT; ASCORBIC ACID; CAROTENOID; CHLOROPHYLL; PHENOL DERIVATIVE; PLANT MEDICINAL PRODUCT;

ANALYSIS; BEVERAGE; CHEMISTRY; COLD; COLOR; DIETARY FIBER; FLOW KINETICS; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; FOOD STORAGE; FRUIT; HEAT; MICROBIOLOGY; NUTRITIONAL VALUE; PH; TASTE; VEGETABLE;

ANTIOXIDANTS; ASCORBIC ACID; BEVERAGES; CAROTENOIDS; CHLOROPHYLL; COLD TEMPERATURE; COLOR; DIETARY FIBER; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD STORAGE; FRUIT; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; NUTRITIVE VALUE; PHENOLS; PHYTOCHEMICALS; RHEOLOGY; TASTE; VEGETABLES;

EID: 85005950400     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013216656240     Document Type: Article

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