| dc.contributor.author |
Polydera, A |
en |
| dc.contributor.author |
Stoforos, N |
en |
| dc.contributor.author |
Taoukis, P |
en |
| dc.date.accessioned |
2014-06-06T06:46:21Z |
|
| dc.date.available |
2014-06-06T06:46:21Z |
|
| dc.date.issued |
2005 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.foodchem.2004.04.040 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/2936 |
|
| dc.subject |
Antioxidant Activity |
en |
| dc.subject |
Ascorbic Acid |
en |
| dc.subject |
High Hydrostatic Pressure |
en |
| dc.subject |
High Pressure |
en |
| dc.subject |
Kinetics |
en |
| dc.subject |
Orange Juice |
en |
| dc.subject |
Reaction Rate |
en |
| dc.subject |
Storage Temperature |
en |
| dc.subject |
High Pressure Processing |
en |
| dc.subject |
Total Antioxidant Activity |
en |
| dc.title |
Effect of high hydrostatic pressure treatment on post processing antioxidant activity of fresh Navel orange juice |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/j.foodchem.2004.04.040 |
en |
| heal.publicationDate |
2005 |
en |
| heal.abstract |
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 |
en |
| heal.journalName |
Food Chemistry |
en |
| dc.identifier.doi |
10.1016/j.foodchem.2004.04.040 |
en |