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Chlorophylls and carotenoids of kiwifruit puree are affected similarly or less by microwave than by conventional heat processing and storage

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Chlorophylls and carotenoids of kiwifruit puree are affected similarly or less by microwave than by conventional heat processing and storage

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Benlloch Tinoco, M.; Kaulmann, A.; Corte-Real, J.; Rodrigo Aliaga, MD.; Martínez Navarrete, N.; Bohn, T. (2015). Chlorophylls and carotenoids of kiwifruit puree are affected similarly or less by microwave than by conventional heat processing and storage. Food Chemistry. 187:254-262. doi:10.1016/j.foodchem.2015.04.052

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Título: Chlorophylls and carotenoids of kiwifruit puree are affected similarly or less by microwave than by conventional heat processing and storage
Autor:
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
[EN] The impact of microwave (1000 W – 340 s) and conventional heat (97 C – 30 s) pasteurisation and storage (4, 10, 22 C for up to 63 d) on total and individual carotenoids and chlorophylls in kiwifruit puree was ...[+]
Palabras clave: Microwave heating , Conventional heating , Pheophytin , Lutein , Bioaccessibility , Degradation kinetics
Derechos de uso: Reserva de todos los derechos
Fuente:
Food Chemistry. (issn: 0308-8146 ) (eissn: 1873-7072 )
DOI: 10.1016/j.foodchem.2015.04.052
Editorial:
Elsevier
Versión del editor: http://dx.doi.org/10.1016/j.foodchem.2015.04.052
Agradecimientos:
The authors thank the Ministerio de Educacion y Ciencia for the financial support given through the Projects AGL 2010-22176 and AGL 2013-48993-C2-2-R and the Generalitat Valenciana for the Grant awarded to the author Maria ...[+]
Tipo: Artículo

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