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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...

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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

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