Effect of high pressure processing on carotenoid and phenolic compounds, antioxidant capacity, and microbial counts of bee-pollen paste and bee-pollen-based beverage-Reference-Cited by-同舟云学术

Effect of high pressure processing on carotenoid and phenolic compounds, antioxidant capacity, and microbial counts of bee-pollen paste and bee-pollen-based beverage

Published:2016-10 Issue: Volume:37 Page:10-17
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Zuluaga C.,Martínez A.,Fernández J.,López-Baldó J.,Quiles A.,Rodrigo D.^ORCID

Funder

Colombian Administrative Department of Science, Technology and Innovation (COLCIENCIAS)

Universidad Nacional de Colombia

FEDER

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference40 articles.

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3. Effect of temperature on the drying process of bee pollen from two zones of Colombia;Barajas;Journal of Food Process Engineering,2012

4. Stevia rebaudiana Bertoni as a natural antioxidant/antimicrobial for high pressure processed fruit extract: Processing parameter optimization;Barba;Food Chemistry,2014

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

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