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Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage

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Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage

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Igual Ramo, M.; García Martínez, EM.; Camacho Vidal, MM.; Martínez Navarrete, N. (2011). Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage. Innovative Food Science and Emerging Technologies. 12(2):153-162. doi:10.1016/j.ifset.2010.12.010

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Title: Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
The effect of conventional and microwave pasteurization on the main flavonoids present in grapefruit juice and their stability throughout 2 months of refrigerated and frozen storage was evaluated. Individual flavonoids ...[+]
Subjects: Flavonoids , Grapefruit , High performance liquid chromatography , Juice , Microwaves , Pasteurization , Refrigerated and frozen storage , Antioxidant activities , Conventional heating , Degenerative disease , Flavonoid content , Frozen storage , Grapefruit juice , Irreversible loss , Microwave energies , Microwave treatment , Naringin , Nutritional qualities , Polyphenolic compound , Shelf life , Thermal treatment , Visual appearance , Chromatography , Fatty acids , Fruits , Heat treatment , Liquids , Phenols , Radio waves , Visualization , Citrus x paradisi
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Innovative Food Science and Emerging Technologies. (issn: 1466-8564 )
DOI: 10.1016/j.ifset.2010.12.010
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.ifset.2010.12.010
Thanks:
The authors wish to thank the Ministerio de Educacion y Ciencia and FEDER for their financial support throughout the Project AGL 2005-05994.
Type: Artículo

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