Effects of high hydrostatic pressure processing and supercritical fluid extraction on bioactive compounds and antioxidant capacity of Cape gooseberry pulp (Physalis peruviana L.)

Journal of Supercritical Fluids

Volumn 138, Issue , 2018, Pages 215-220

  Torres Ossandón, Maria José ^a   Vega Gálvez, Antonio ^a   López, Jéssica ^c   Stucken, Karina ^a,b   Romero, Julio ^d   Di Scala, Karina ^e,f  

^a Department of Food Engineering ^*  (Chile)

^b Instituto de Investigación Multidisciplinario en Ciencia y Tecnología   (Chile)

^c PONTIFICIA UNIVERSIDAD CATÓLICA DE VALPARAÍSO   (Chile)

^d UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

^e UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

^f Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Antioxidant capacity; Cape gooseberry; Functional foods; HHP; Supercritical fluids

Indexed keywords

BIOACTIVITY; CARBON DIOXIDE; EFFLUENT TREATMENT; FUNCTIONAL FOOD; HYDRAULICS; HYDROSTATIC PRESSURE; SUPERCRITICAL FLUID EXTRACTION; SUPERCRITICAL FLUIDS;

ACTIVE INGREDIENTS; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; BIOACTIVE COMPOUNDS; CAPE GOOSEBERRY; HIGH HYDROSTATIC PRESSURE; HIGH HYDROSTATIC PRESSURE PROCESSING; TOTAL PHENOLS;

ANTIOXIDANTS;

EID: 85052396119     PISSN: 08968446     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.supflu.2018.05.005     Document Type: Article

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