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Mostrando ítems 11-20 de 23
Artículo
Hydrophilic antioxidant compounds in orange juice from different fruit cultivars: Composition and antioxidant activity evaluated by chemical and cellular based (Saccharomyces cerevisiae) assays
(Academic Press Inc., 2015)
Antioxidant capacity was evaluated by a cellular model (Saccharomyces cerevisiae) and chemical methods (FRAP, TEAC and total phenols by Folin-Ciocalteu assay) in the hydrophilic fraction (phenolic compounds and ascorbic ...
Artículo
Artículo
Spectroradiometry vs. digital image analysis in colour measurement in juices from different orange and mandarin varieties
(Sociedad Española de Óptica, 2014)
In this work the colour of orange and mandarin juices from different varieties was evaluated by two instrumental methods: spectroradiometry and digital image analysis. The effect of the deepness and the background, and the ...
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Bioaccessibility, antioxidant activity and colour of carotenoids in ultrafrozen orange juices: Influence of thawing conditions
(Elsevier, 2013-10)
Ultrafrozen orange juices are produced to preserve the nutritional and sensory quality of the fresh juices. However the effects of the thawing conditions on the nutritional quality have been scarcely studied. To gain insight ...
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Effects of β-cyclodextrin addition and farming type on vitamin C, antioxidant activity, carotenoids profile, and sensory analysis in pasteurised orange juices
(Wiley-Blackwell, 2011-08-11)
The effects of organic farming, pasteurisation and addition of β-cyclodextrin on the content of vitamin C, colour, carotenoids and antioxidant capacity of orange juices were studied. After pasteurisation at 98°C (20s) and ...
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Industrial orange juice debittering: Impact on bioactive compounds and nutritional value
(Elsevier, 2013-05)
The impact of an industrial debittering process (DP) on nutritional and bioactive compounds in orange juice (OJ) was studied. The DP was aimed at removing bitter components in OJ by physical adsorption in a resin. The ...
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Changes in antioxidant capacity and colour associated with the formation of β-carotene epoxides and oxidative cleavage derivatives
(Elsevier, 2014-03-15)
In this study HPLC-DAD-MS/MS was applied for the identification of compounds derived from (all-E)-β-carotene following epoxidation and oxidative cleavage. The consequences on the CIELAB colour parameters and antioxidant ...
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Visual and instrumental evaluation of orange juice color: A consumers' preference study
(Wiley-Blackwell, 2011-12)
This study was aimed at (1) finding out correlations between the instrumental and the sensory evaluation of color attributes (lightness, chroma and hue) in orange juices (OJs) and (2) evaluating consumer preferences on OJs ...
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Plastid analysis of pigmented undifferentiated cells of marigold Tagetes erecta L. by transmission electron microscopy
(Springer Nature, 2011-10)
Marigold (Tagetes erecta) flowers are primarily used in industry for their high pigment content. Flower color development implies that chloroplast-chromoplast transition is associated with carotenoid biosynthesis. We report ...
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Pigmentos carotenoides: consideraciones estructurales y fisioquímicas
(Sociedad Latinoamericana de Nutrición, 2007)