Effect of Heat Processing on the Constituent Profile of Lemon Juice
Author:
Affiliation:
1. Faculty of Human Culture and Science, Prefectural University of Hiroshima
2. Department of Human Culture and Science, Graduate School of Comprehensive Scientific Research, Prefectural University of Hiroshima
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/65/4/65_183/_pdf
Reference10 articles.
1. 1) Miyake, Y., Yamamoto, K., Morimitsu, Y., and Osawa, T. (1998). Characteristics of antioxidative flavonoid glycosides in lemon fruit. Food Sci. Technol. Int. Tokyo, 4, 48-53.
2. 2) González-Molina, E., Domínguez-Perles, R., Moreno, D.A., and García-Viguera, C. (2010). Natural bioactive compounds of citrus limon for food and health. J. Pharm Biomed Anal., 51, 327-345.
3. 10) Jeong, S.M., Kim, S.Y., Kim, D.R., Jo, S.C., Nam, K.C., Ahn, D.U., and Lee, S.C. (2004). Effect of heat treatment on the antioxidant activity of extracts from citrus peels. J. Agric. Food Chem., 52, 3389-3393.
4. 11) Del Caro, A., Piga, A., Vacca, V., and Agabbio, M. (2004). Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage. Food Chem., 84, 99-105.
5. 12) García-Salas, P.1., Gómez-Caravaca, A.M., Arráez-Román, D., Segura-Carretero, A., Guerra-Hernández, E., García-Villanova, B., and Fernández-Gutiérrez, A. (2013). Influence of technological processes on phenolic compounds, organic acids, furanic derivatives, and antioxidant activity of whole-lemon powder. Food Chem., 141, 869-878.
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