Effect of pasteurization process and storage on color and shelf-life of pomegranate juices-Reference-Cited by-同舟云学术

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Effect of pasteurization process and storage on color and shelf-life of pomegranate juices

Published:2013-12 Issue:2 Volume:54 Page:592-596
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Vegara Salud,Martí Nuria,Mena Pedro,Saura Domingo,Valero Manuel

Funder

AGROALIMED Foundation from Conselleria d’Agricultura, Pesca i Alimentació, Generalitat Valenciana

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

1. Effect of gamma irradiation on the stability of anthocyanins and shelf-life of various pomegranate juices;Alighourchi;Food Chemistry,2008

2. Anthocyanins characterization of 15 Iranian pomegranate (Punica granatum L.) varieties and their variation after cold storage and pasteurization;Alighourchi;European Food Research and Technology,2008

3. Influence of processing and pasteurization on color values and total phenolic compounds of pomegranate juice;Alper;Journal of Food Processing and Preservation,2005

4. Pomegranate juice consumption for 3 years by patients with carotid artery stenosis reduces common carotid intima-media thickness, blood pressure and LDL oxidation;Aviram;Clinical Nutrition,2004

5. Evolution of juice anthocyanins during ripening of new selected pomegranate (Punica granatum) clones;Hernández;European Food Research and Technology,1999

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