Whey acerola-flavoured drink submitted Ohmic Heating: Bioactive compounds, antioxidant capacity, thermal behavior, water mobility, fatty acid profile and volatile compounds

Food Chemistry

Volumn 263, Issue , 2018, Pages 81-88

  Cappato, Leandro P ^a   Ferreira, Marcus Vinicius S ^a   Moraes, Jeremias ^b   Pires, Roberto P S ^b   Rocha, Ramon S ^b   Silva, Ramon ^b,c   Neto, Roberto P C ^d   Tavares, Maria Inês B ^d   Freitas, Mônica Q ^c   Rodrigues, Flavio N ^b   Calado, Veronica M A ^d   Raices, Renata S L ^b   Silva, Marcia C ^b   Cruz, Adriano G ^b  

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

^b INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

^c FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^d FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Bioactive compounds; Fatty acid profile; Ohmic Heating; Thermal behavior; Time domain nuclear magnetic resonance; Volatile profiling; Whey acerola flavoured drink

Indexed keywords

ANTIOXIDANTS; JOULE HEATING; NUCLEAR MAGNETIC RESONANCE; THERMAL PROCESSING (FOODS); VOLATILE ORGANIC COMPOUNDS;

ACEROLA; BIOACTIVE COMPOUNDS; FATTY ACID PROFILES; THERMAL BEHAVIORS; TIME DOMAIN NUCLEAR MAGNETIC RESONANCE; VOLATILE PROFILING;

VOLATILE FATTY ACIDS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALCOHOL DERIVATIVE; ALDEHYDE DERIVATIVE; ANTIOXIDANT; BUTYRIC ACID; CARBOXYLIC ACID DERIVATIVE; DIPEPTIDYL CARBOXYPEPTIDASE; ESTER DERIVATIVE; HEXANOIC ACID; KETONE DERIVATIVE; LAURIC ACID; LINOLEIC ACID; LONG CHAIN FATTY ACID; MEDIUM CHAIN FATTY ACID; MONOUNSATURATED FATTY ACID; MYRISTIC ACID; OCTANOIC ACID; OLEIC ACID; PALMITIC ACID; PALMITOLEIC ACID; PHENOL DERIVATIVE; POLYUNSATURATED FATTY ACID; SATURATED FATTY ACID; SHORT CHAIN FATTY ACID; STEARIC ACID; TERPENE DERIVATIVE; VOLATILE ORGANIC COMPOUND; WATER; ASCORBIC ACID; FATTY ACID; FLAVORING AGENT;

ARTICLE; BEVERAGE; DIFFERENTIAL SCANNING CALORIMETRY; DPPH RADICAL SCAVENGING ASSAY; ELECTRIC POTENTIAL; ENZYME INHIBITION; FERRIC REDUCING ANTIOXIDANT POWER ASSAY; FLAVOR; FREQUENCY; HEATING; NUCLEAR MAGNETIC RESONANCE; OHMIC HEATING; PASTEURIZATION; VISCOSITY; WHEY; WHEY ACEROLA FLAVORED DRINK; ANALYSIS; CHEMISTRY; HEAT; MALPIGHIACEAE; PROCEDURES;

ANTIOXIDANTS; ASCORBIC ACID; BEVERAGES; FATTY ACIDS; FLAVORING AGENTS; HEATING; HOT TEMPERATURE; MALPIGHIACEAE; PASTEURIZATION; PHENOLS; VISCOSITY; VOLATILE ORGANIC COMPOUNDS; WATER; WHEY;

EID: 85046629787     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.04.115     Document Type: Article

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