Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.19/2077
Título: Influence of processing and storage on fruit juices phenolic compounds
Autor: Guiné, Raquel
Barroca, Maria João
Palavras-chave: fruit juice
processing
storage
antioxidant activity
phenolic compounds
Data: 2014
Editora: Nova Science Publishers
Citação: Guiné RPF, Barroca MJ. (2014) Influence of processing and storage on fruit juices phenolic compounds. International Journal of Medical and Biological Frontiers, 20(1), 14 pp.
Resumo: Currently there is high interest in phytochemicals as bioactive components of food. The phenolic compounds act as antioxidants, which is beneficial for the human body, since phenolics are oxidised in preference to other cellular components and tissues, thus preventing cell damage and aging. Fruits are particularly rich in phenolic compounds with antioxidant activity, and therefore, the fruits juices are also naturally rich in these compounds. However, this type of component is somewhat susceptible to thermal degradation, and hence the effects of processing, like pasteurization, are of wide interest. The aim of this review is to focus on the effect of processing and storage over these compounds, such as thermal pasteurization, pulsed electric fields, high pressure, ultrasound, microwave treatment, microfiltration, refrigeration and freezing.
Peer review: yes
URI: http://hdl.handle.net/10400.19/2077
Aparece nas colecções:ESAV - DIA - Artigos publicados em revista científica

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