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Artículo
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 ...
Artículo
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 ...
Artículo
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 ...