Studies on retention of antioxidant activity, phenolics and flavonoids in high pressure processed black grape juice and their modelling
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02783.x/fullpdf
Reference19 articles.
1. High pressure inactivation of pectin methyl esterase in orange juice using combination treatments;Basak;Journal of Food Biochemistry,2001
2. The ferric reducing ability of plasma (FRAP) as a measure of ‘antioxidant power’: the FRAP assay;Benzie;Analytical Biochemistry,1996
3. Antioxidant determination by the use of a stable free radical;Blois;Nature,1958
4. Review: high pressure microbial inactivation and food preservation;Cheftel;Food Science and Technology International,1995
5. Does the antioxidant potential of high pressure treated apple juice change during storage?;Fernandez-Garcia;High Pressure Research,2000
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