Whey-grape juice drink processed by supercritical carbon dioxide technology: Physicochemical characteristics, bioactive compounds and volatile profile

Food Chemistry

Volumn 239, Issue , 2018, Pages 697-703

  Amaral, Gabriela V ^a   Silva, Eric Keven ^b   Cavalcanti, Rodrigo N ^b   Martins, Carolina P C ^a   Andrade, Luiz Guilherme Z S ^c   Moraes, Jeremias ^c   Alvarenga, Verônica O ^b   Guimarães, Jonas T ^d   Esmerino, Erick A ^d   Freitas, Mônica Q ^d   Silva, Márcia C ^c   Raices, Renata S L ^c   Sant’ Ana, Anderson S ^b   Meireles, M Angela A ^b   Cruz, Adriano G ^c  

^a FEDERAL RURAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

^c INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

^d FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

Author keywords

Bioactive compounds; Dairy product; Non thermal process; Volatile compounds

Indexed keywords

ANTHOCYANINS; CARBON DIOXIDE; DAIRY PRODUCTS; FRUIT JUICES; KETONES; SOIL CONDITIONERS; VOLATILE ORGANIC COMPOUNDS;

ACE-INHIBITORY ACTIVITY; BIOACTIVE COMPOUNDS; NON-THERMAL PROCESS; PHYSICO-CHEMICAL CHARACTERIZATION; PHYSICOCHEMICAL CHARACTERISTICS; SUPERCRITICAL CARBON DIOXIDES; TOTAL SOLUBLE SOLIDS; VOLATILE COMPOUNDS;

SUPERCRITICAL FLUID EXTRACTION;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ACETIC ACID; ACETOIN; ALCOHOL; ANTHOCYANIN; BUTYRIC ACID; CARBON DIOXIDE; CINEOLE; DECANOIC ACID; DIHYDROXYACETONE; FURFURAL; HEXANOIC ACID; HEXANOL; ISOPENTYL ALCOHOL; ISOPHORONE; OCTANOIC ACID; OCTANOL; VOLATILE AGENT;

ACIDITY; AIR FILTER; ARTICLE; BATCH REACTOR; CONTROLLED STUDY; FOOD BIOTECHNOLOGY; GRAPE JUICE; HEAT TREATMENT; HUMAN; HYDROPHOBICITY; PASTEURIZATION; PH; PHYSICAL CHEMISTRY; SOLID PHASE MICROEXTRACTION; BEVERAGE; CHEMICAL PHENOMENA; VITIS; VOLATILIZATION; WHEY;

ANTHOCYANINS; BEVERAGES; CARBON DIOXIDE; CHEMICAL PHENOMENA; VITIS; VOLATILIZATION; WHEY;

EID: 85021824621     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.07.003     Document Type: Article

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