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Influence of processing and storage on fruit juices phenolic compounds

dc.contributor.authorGuiné, Raquel
dc.contributor.authorBarroca, Maria João
dc.date.accessioned2014-04-14T11:06:31Z
dc.date.available2014-04-14T11:06:31Z
dc.date.issued2014
dc.description.abstractCurrently 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.por
dc.identifier.citationGuiné 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.por
dc.identifier.urihttp://hdl.handle.net/10400.19/2077
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherNova Science Publisherspor
dc.subjectfruit juicepor
dc.subjectprocessingpor
dc.subjectstoragepor
dc.subjectantioxidant activitypor
dc.subjectphenolic compoundspor
dc.titleInfluence of processing and storage on fruit juices phenolic compoundspor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleInternational Journal of Medical and Biological Frontierspor
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor

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