Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice-Reference-Cited by-同舟云学术

Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice

Published:2016-07-07 Issue:7 Volume:67 Page:779-788
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

Escudero-López Blanca¹,Cerrillo Isabel¹²,Gil-Izquierdo Ángel³,Hornero-Méndez Dámaso⁴,Herrero-Martín Griselda¹,Berná Genoveva¹⁵,Medina Sonia³,Ferreres Federico³,Martín Franz¹⁵,Fernández-Pachón María-Soledad¹²

Affiliation:

1. Departamento Biología Molecular e Ingeniería Bioquímica, Area de Nutrición y Bromatología, Universidad Pablo de Olavide, Sevilla, Spain;

2. Investigador Asociado de la Facultad de Ciencias de la Salud, Universidad Autónoma de Chile, Santiago de Chile, Chile;

3. Departamento de Ciencia y Tecnología de Alimentos, CEBAS-CSIC, Murcia, Spain;

4. Departamento de Fitoquímica de Los Alimentos, Instituto de la Grasa-CSIC, Sevilla, Spain;

5. CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), Universidad Pablo de Olavide, Sevilla, Spain

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/09637486.2016.1204428

Reference44 articles.

1. Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation

2. Solid-state fermentation of apple pomace using Phanerocheate chrysosporium – Liberation and extraction of phenolic antioxidants

3. Changes of colour and carotenoids contents during high intensity pulsed electric field treatment in orange juices

4. Assessing the Antioxidant Activity of Melanoidins from Coffee Brews by Different Antioxidant Methods

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