Effect of high-pressure processing applied as pretreatment on carotenoids, flavonoids and vitamin C in juice of the sweet oranges 'Navel' and the red-fleshed 'Cara Cara'-Reference-Cited by-同舟云学术

Effect of high-pressure processing applied as pretreatment on carotenoids, flavonoids and vitamin C in juice of the sweet oranges 'Navel' and the red-fleshed 'Cara Cara'

Published:2020-06 Issue: Volume:132 Page:109105
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

De Ancos Begoña,Rodrigo María J.,Sánchez-Moreno Concepción,Pilar Cano M.^ORCID,Zacarías Lorenzo

Funder

Spanish Ministry of Economy and Competitiveness

Publisher

Elsevier BV

Subject

Food Science

Reference55 articles.

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3. Ascorbic acid is the only bioactive compound that is better preserved by high hydrostatic pressure than thermal treatment of a vegetable beverage;Barba;Journal of Agricultural and Food Chemistry,2010

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5. New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods;Barba;A review. Food Research International,2015

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