Effect of high-pressure processing applied as pretreatment on carotenoids, flavonoids and vitamin C in juice of the sweet oranges 'Navel' and the red-fleshed 'Cara Cara'
Begoña de Ancos, Marı́a J. Rodrigo, Concepción Sánchez-Moreno, M. Pilar Cano, Lorenzo Zacarı́as
Topics & Concepts
ChemistryCarotenoidPhytoeneFood scienceHesperidinOrange juiceVitamin COrange (colour)AntioxidantLycopeneBiochemistryPathologyMedicineAlternative medicinePhytochemicals and Antioxidant ActivitiesMicrobial Inactivation MethodsPostharvest Quality and Shelf Life Management