Long-Term Effect on Bioactive Components and Antioxidant Activity of Thermal and High-Pressure Pasteurization of Orange Juice

The long-term effect of thermal pasteurization (TP) and high-pressure processing (HPP) of orange juices stored under refrigeration, on the bioactive components and antioxidant activity, was compared. Total phenolic content (TPC), flavonoid, anthocyanin, and carotenoid contents, the individual conten...

Descripción completa

Detalles Bibliográficos
Autores principales: Vieira, Fabiana N., Lourenço, Sónia, Fidalgo, Liliana G., Santos, Sónia A. O., Silvestre, Armando J. D., Jerónimo, Eliana, Saraiva, Jorge A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6222786/
https://www.ncbi.nlm.nih.gov/pubmed/30347848
http://dx.doi.org/10.3390/molecules23102706

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6222786/
https://www.ncbi.nlm.nih.gov/pubmed/30347848
http://dx.doi.org/10.3390/molecules23102706

Ejemplares similares