Effect of ultrasound treatment on visual color, vitamin C, total phenols, and carotenoids content in Cape gooseberry juice

Food Chemistry

Volumn 233, Issue , 2017, Pages 96-100

  Ordóñez Santos, Luis Eduardo ^a   Martínez Girón, Jader ^a   Arias Jaramillo, Maria Enith ^a  

^a UNIVERSIDAD NACIONAL DE COLOMBIA   (Colombia)

Author keywords

Bioactive compounds; Exotic fruit; Pasteurization; Retinol activity equivalents; Yellowing index

Indexed keywords

COLOR; FOOD PROCESSING; ORGANIC ACIDS; PASTEURIZATION; PHENOLS; PIGMENTS; PROCESSED FOODS; PROCESSING; ULTRASONICS;

BIOACTIVE COMPOUNDS; EXOTIC FRUITS; MINIMALLY PROCESSED FOODS; QUALITY ATTRIBUTES; RETINOL ACTIVITY EQUIVALENTS; TOTAL COLOR DIFFERENCE; ULTRASOUND TREATMENTS; YELLOWING INDEX;

ASCORBIC ACID;

ALPHA CAROTENE; ASCORBIC ACID; BETA CAROTENE; BETA CRYPTOXANTHIN; CAROTENOID; GALLIC ACID; LYCOPENE; PHENOL DERIVATIVE; RETINOL; ZEAXANTHIN;

ARTICLE; CAPE GOOSEBERRY; CHEMICAL COMPOSITION; COLORIMETRY; CONTROLLED STUDY; DRUG DETERMINATION; FOOD PROCESSING; FRUIT COLOR; FRUIT JUICE; FRUIT MORPHOLOGY; GOOSEBERRY; NONHUMAN; OXIDATION REDUCTION REACTION; PHYSICAL CHEMISTRY; PHYTOCHEMISTRY; ULTRASOUND; YELLOWING INDEX; COLOR; FRUIT; FRUIT AND VEGETABLE JUICE; RIBES;

ASCORBIC ACID; CAROTENOIDS; COLOR; FRUIT; FRUIT AND VEGETABLE JUICES; PHENOLS; RIBES;

EID: 85018460660     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.04.114     Document Type: Article

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