| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541501 | Food Chemistry | 2011 | 9 Pages |
Abstract
⺠Ten phenolic and nine carotenoid compounds were identified in the FJ-SM beverage. ⺠Initial total phenolic content increased after HIPEF and thermal treatments. ⺠Initial carotenoid content significantly decreased regardless of the process applied. ⺠During storage, phenolic composition of untreated and treated beverages was stable and carotenoids tended to decrease. ⺠HIPEF process enables FJ-SM beverages with a similar phenolic or carotenoid profile than fresh beverages.
Related Topics
Physical Sciences and Engineering
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Analytical Chemistry
Authors
M. Morales-de la Peña, L. Salvia-Trujillo, M.A. Rojas-Graü, O. MartÃn-Belloso,