Effect of storage time and temperature on the quality of fruit nectars: Determination of nutritional loss indicators

Journal of Food Quality

Volumn 39, Issue 3, 2016, Pages 209-217

  Touati, Noureddine ^a,b   Barba, Francisco Jose ^c   Louaileche, Hayette ^a   Frigola, Ana ^c   Jose Esteve, Maria ^c  

^a UNIVERSITY OF BEJAIA   (Algeria)

^b UNIVERSITY OF BORDJ BOU ARRERIDJ   (Algeria)

^c UNIVERSITY OF VALENCIA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; ASCORBIC ACID; ASSOCIATION REACTIONS; DETERIORATION; FREE RADICAL REACTIONS; FRUITS; KINETICS; REACTION KINETICS;

FIRST ORDER REACTIONS; NUTRITIONAL PARAMETERS; OXYGEN RADICAL ABSORBANCE CAPACITIES; PHYSICOCHEMICAL PARAMETERS; QUALITY DETERIORATIONS; TOTAL ANTIOXIDANT CAPACITY; TOTAL PHENOLIC COMPOUNDS; TROLOX EQUIVALENT ANTIOXIDANT CAPACITIES;

FOOD STORAGE;

EID: 85047838509     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/jfq.12189     Document Type: Article

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