Effect of Fermentation and Subsequent Pasteurization Processes on Amino Acids Composition of Orange Juice-Reference-Cited by-同舟云学术

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Effect of Fermentation and Subsequent Pasteurization Processes on Amino Acids Composition of Orange Juice

Published:2015-03-05 Issue:2 Volume:70 Page:153-159
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Cerrillo I.,Fernández-Pachón M. S.,Collado-González J.,Escudero-López B.,Berná G.,Herrero-Martín G.,Martín F.,Ferreres F.,Gil-Izquierdo A.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11130-015-0472-y.pdf

Reference34 articles.

1. Pérez-Gregorio MR, Regueiro J, Alonso-González E, Pastrana-Castro LM, Simal-Gándara J (2011) Influence of alcoholic fermentation process on antioxidant activity and phenolic levels from mulberries (Morus nigra L.). LWT-Food Sci Technol 44:1793–1801

2. Onimawo IA, Nmerole EC, Idoko PI, Akubor PI (2003) Effects of fermentation on nutrient content and some functional properties of pumpkin seed (Telfaria occidentalis). Plant Foods Hum Nutr 58:1–9

3. Tounsi MS, Wannes WA, Ouerghemmi I, Jegham S, Ben Njima Y, Hamdoui G, Zemni H, Marzouk B (2011) Juice components and antioxidant capacity of four Tunisian citrus varieties. J Sci Food Agric 9:142–151

4. Yao LH, Jiang YM, Shi J, Tomás-Barberán FA, Datta N, Singanusong R, Chen SS (2004) Flavonoids in food and their health benefits. Plant Foods Hum Nutr 59:113–122

5. Escudero-López B, Cerrillo I, Herrero-Martín G, Hornero Méndez D, Gil-Izquierdo A, Medina S, Ferreres F, Berná G, Martín F, Fernández-Pachón MS (2013) Fermented orange juice: source of higher carotenoid and flavanone content. J Agric Food Chem 61:8773–8782

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