Ascorbic Acid Is the Only Bioactive That Is Better Preserved by High Hydrostatic Pressure than by Thermal Treatment of a Vegetable Beverage-Reference-Cited by-同舟云学术

Ascorbic Acid Is the Only Bioactive That Is Better Preserved by High Hydrostatic Pressure than by Thermal Treatment of a Vegetable Beverage

Published:2010-08-25 Issue:18 Volume:58 Page:10070-10075
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Barba Francisco J.¹,Esteve Maria J.¹,Frigola Ana¹

Affiliation:

1. Nutrition and Food Chemistry, University of Valencia, Avenida Vicent Andrés Estellés s/n, 46100 Burjassot, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf1019483

Reference36 articles.

1. World Health Organization (WHO). Diet, Nutrition and the Prevention of Chronic Diseases,WHO Technical Report Series, Vol.916;World Health Organization:Geneva, 2003; pp1−148.

2. Ascorbic acid stability during refrigerated storage of orange–carrot juice treated by high pulsed electric field and comparison with pasteurized juice

3. Supercritical Fluid Extraction of Pesticides from a Table-Ready Food Composite of Plant Origin (Gazpacho)

4. Effect of Postharvest Storage and Processing on the Antioxidant Constituents (Flavonoids and Vitamin C) of Fresh-Cut Spinach

5. Food Engineering Series;Lozano J. E.,2006

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