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

Article English OPEN
Igual Ramo, Marta; García Martínez, Eva María; Camacho Vidal, Mª Mar; Martínez Navarrete, Nuria;
(2011)
  • Publisher: Elsevier
  • Related identifiers: doi: 10.1016/j.ifset.2010.12.010
  • Subject: 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 | TECNOLOGIA DE ALIMENTOS

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 were analyzed by HPLC. The results showed that nari... View more
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