Nutritional and physicochemical characteristic of commercial Spanish citrus juices-Reference-Cited by-同舟云学术

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Nutritional and physicochemical characteristic of commercial Spanish citrus juices

Published:2014-12 Issue: Volume:164 Page:396-405
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Álvarez J.,Pastoriza S.,Alonso-Olalla R.,Delgado-Andrade C.,Rufián-Henares J.A.

Funder

Consejería de Innovación, Ciencia y Empresa (Junta de Andalucía)

Spanish Ministry of Science and Technology under “Ramón y Cajal”

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Thermal damage in blood orange juice: kinetics of 5-hydroxymethyl-2-furancarboxaldehyde formation;Arena;International Journal of Food Science and Technology,2001

2. Pomegranate phenolics from the peels, arils, and flowers are antiatherogenic: Studies in vivo in atherosclerotic apolipoprotein E-deficient mice and in vitro in cultured macrophages and upoproteins;Aviram;Journal of Agricultural and Food Chemistry,2008

3. Citrus juice extraction systems: effect on chemical composition and antioxidant activity of clementine juice;Álvarez;Journal of Agricultural and Food Chemistry,2012

4. Non-enzymatic browning of peach juice concentrate during storage;Buedo;Innovative Food Science and Emerging Technologies,2001

5. The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juice;Bull;Innovative Food Science and Emerging Technologies,2004

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3. Nutrients and bioactives in citrus fruits: Different citrus varieties, fruit parts, and growth stages;Critical Reviews in Food Science and Nutrition;2021-10-05

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