کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10544021 | 963563 | 2005 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of high hydrostatic pressure treatment on post processing antioxidant activity of fresh Navel orange juice
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Effect of high hydrostatic pressure treatment on post processing antioxidant activity of fresh Navel orange juice Effect of high hydrostatic pressure treatment on post processing antioxidant activity of fresh Navel orange juice](/preview/png/10544021.png)
چکیده انگلیسی
Total antioxidant activity of high pressure processed (600 MPa, 40 °C, 4 min) compared to thermally pasteurised (80 °C, 60 s) fresh Navel orange juice was studied as a function of storage at different isothermal conditions (0-30 °C). The contribution of ascorbic acid - among the other antioxidant compounds of orange juice - to the total antioxidant activity was also evaluated. The reaction rate constant of nth order kinetics of the decolourisation of ABTS radical cation solution, after addition of orange juice, was used as a measure of the total antioxidant activity. A mathematical description of the above reaction rate constant as a function of storage temperature and time was established. Total antioxidant activity of both juices decreased during storage mainly due to ascorbic acid loss. High pressure treatment led to a better retention of the antioxidant activity of orange juice compared to conventional pasteurisation.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 91, Issue 3, July 2005, Pages 495-503
Journal: Food Chemistry - Volume 91, Issue 3, July 2005, Pages 495-503
نویسندگان
A.C. Polydera, N.G. Stoforos, P.S. Taoukis,