Vacuum impregnation of β-carotene and lutein in minimally processed fruit salad

Journal of Food Processing and Preservation

Volumn 42, Issue 3, 2018, Pages

  Santana Moreira, Mônica ^a   de Almeida Paula, Daniele ^a   Maurício Furtado Martins, Eliane ^b   Nascif Rufino Vieira, Érica ^a   Mota Ramos, Afonso ^a   Stringheta, Paulo Cesar ^a  

^a FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^b Science and Technology of Southeast of Minas Gerais   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

COLOR; FOOD PRESERVATION; FOOD PRODUCTS; FRUITS; HEALTH; MERCURY COMPOUNDS;

ANTI-OXIDANT ACTIVITIES; ANTICANCER ACTIVITIES; DEGRADATION REACTION; IMMERSION TECHNIQUE; MINIMALLY PROCESSED; NUTRITIONAL QUALITIES; TOTAL SOLUBLE SOLIDS; TREATMENT CONDITIONS;

IMPREGNATION;

EID: 85038225917     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.13545     Document Type: Article

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