High hydrostatic pressure effect on chemical composition, color, phenolic acids and antioxidant capacity of Cape gooseberry pulp (Physalis peruviana L.)-Reference-Cited by-同舟云学术

High hydrostatic pressure effect on chemical composition, color, phenolic acids and antioxidant capacity of Cape gooseberry pulp (Physalis peruviana L.)

Published:2014-10 Issue:2 Volume:58 Page:519-526
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Vega-Gálvez Antonio,López Jéssica,Torres-Ossandón Maria José,Galotto María José,Puente-Díaz Luis^ORCID,Quispe-Fuentes Issis,Di Scala Karina

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

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3. Evaluation of quality changes of blueberry juice during refrigerated storage afte high-pressure and pulsed electric fields processing;Barba;Innovative Food Science and Emerging Technologies,2012

4. Ferric reducing/antioxidant power assay: direct measure of the total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration;Benzie;Methods in Enzymology,1999

5. Effect of high hydrostatic pressure on antioxidant capacity, mineral and starch bioaccessibility of a non conventional food: Prosopis chilensis seed;Briones-Labarca;Food Research International,2011

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