Evaluation of thermal and non-thermal processing effect on non-prebiotic and prebiotic acerola juices using 1H qNMR and GC–MS coupled to chemometrics

Food Chemistry

Volumn 265, Issue , 2018, Pages 23-31

  Alves Filho, Elenilson G ^a,b   Silva, Lorena Mara A ^b   de Brito, Edy S ^b   Wurlitzer, Nedio Jair ^b   Fernandes, Fabiano A N ^a   Rabelo, Maria Cristiane ^a   Fonteles, Thatyane V ^a   Rodrigues, Sueli ^a  

^a FEDERAL UNIVERSITY OF CEARÁ   (Brazil)

^b EMBRAPA AGROINDÚSTRIA TROPICAL   (Brazil)

Author keywords

Acerola juice; HTST; Plasma; UHT; Ultrasound

Indexed keywords

ASCORBIC ACID; DEGRADATION; PLASMAS; ULTRASONICS;

ACEROLA; CHEMOMETRIC EVALUATION; CHEMOMETRICS; DEGRADATION PRODUCTS; HTST; NON-THERMAL PROCESSING; PROTECTIVE EFFECTS; TRIGONELLINE;

HEAT TREATMENT;

2 FUROIC ACID; ACETALDEHYDE; ASCORBIC ACID; CHOLINE; MALIC ACID; PREBIOTIC AGENT; TRIGONELLINE; VOLATILE ORGANIC COMPOUND;

ACEROLA JUICE; ARTICLE; CHEMOMETRICS; COMPARATIVE STUDY; CONTROLLED STUDY; ENVIRONMENTAL PARAMETERS; FRUIT JUICE; HETERONUCLEAR MULTIPLE BOND CORRELATION; HETERONUCLEAR SINGLE QUANTUM COHERENCE; HIGH TEMPERATURE; LIMIT OF QUANTITATION; MASS FRAGMENTOGRAPHY; MICROENCAPSULATION; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PROTON NUCLEAR MAGNETIC RESONANCE; RETENTION TIME; THERMAL PROCESSING; UNCERTAINTY;

EID: 85047075609     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.05.038     Document Type: Article

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