Effects of high intensity pulsed electric field processing conditions on vitamin C and antioxidant capacity of orange juice and gazpacho, a cold vegetable soup-Reference-Cited by-同舟云学术

Effects of high intensity pulsed electric field processing conditions on vitamin C and antioxidant capacity of orange juice and gazpacho, a cold vegetable soup

Published:2007-01 Issue:1 Volume:102 Page:201-209
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Elez-Martínez Pedro,Martín-Belloso Olga

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference52 articles.

1. Supercritical fluid extraction of pesticides from table-ready food composite of plant origin (gazpacho);Aguilera;Journal of Agricultural and Food Chemistry,2003

2. Evaluation of antioxidant capacity of blood orange juice as influenced by constituents, concentration process and storage;Arena;Food Chemistry,2001

3. The hydrophilic and lipophilic contribution to total antioxidant activity;Arnao;Food Chemistry,2001

4. Official methods of analysis;Association of Official Analytical Chemists,1997

5. Handbook of citrus by-products and processing technology;Braddock,1999

Cited by 155 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of cold plasma pretreatment on drying kinetics and quality attributes of apple slices in Refractance window drying;Innovative Food Science & Emerging Technologies;2024-03

2. Influence of Pasteurisation (Conventional vs. Radiofrequency) and Chill Storage on Retention of Ascorbic Acid, Tocopherol and Carotenoids in Salmorejo;Foods;2024-01-22

3. Fortification of an Innovative Tomato Cold Soup with High Bioaccessible Sulforaphene from UV-B–Treated Radish Seeds;Food and Bioprocess Technology;2023-12-06

4. High pressure homogenization and retention of bioactive compounds in fruits and vegetables products;Food and Humanity;2023-12

5. Validation of Pasteurisation Temperatures for a Tomato–Oil Homogenate (salmorejo) Processed by Radiofrequency or Conventional Continuous Heating;Foods;2023-07-26