Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice

dc.creatorEscudero-López B.
dc.creatorCerrillo I.
dc.creatorGil-Izquierdo Á.
dc.creatorHornero-Méndez D.
dc.creatorHerrero-Martín G.
dc.creatorBerná G.
dc.creatorMedina S.
dc.creatorFerreres F.
dc.creatorMartín F.
dc.creatorFernández-Pachón M.-S.
dc.date.accessioned2020-09-02T22:17:18Z
dc.date.accessioned2022-11-08T20:26:44Z
dc.date.available2020-09-02T22:17:18Z
dc.date.available2022-11-08T20:26:44Z
dc.date.created2020-09-02T22:17:18Z
dc.date.issued2016
dc.identifier67, 7, 779-788
dc.identifier09637486
dc.identifierhttps://hdl.handle.net/20.500.12728/4386
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/5146175
dc.languageen
dc.publisherTaylor and Francis Ltd
dc.subjectAlcoholic fermentation
dc.subjectantioxidant capacity
dc.subjectbioactive compounds
dc.subjectfood composition
dc.subjectorange juice
dc.subjectantioxidant
dc.subjectascorbic acid
dc.subjectcarotenoid
dc.subjectflavanone derivative
dc.subjectflavonoid
dc.subjectglucoside
dc.subjecthesperetin-7-glucoside
dc.subjecthesperidin
dc.subjectisosakuranetin
dc.subjectnaringenin
dc.subjectnaringenin-7-O-glucoside
dc.subjectphenol derivative
dc.subjectprovitamin
dc.subjectretinol
dc.subjectanalogs and derivatives
dc.subjectanalysis
dc.subjectchemistry
dc.subjectevaluation study
dc.subjectfermentation
dc.subjectfood handling
dc.subjectfruit
dc.subjectfruit and vegetable juice
dc.subjectheat
dc.subjectpasteurization
dc.subjectsweet orange
dc.subjectAntioxidants
dc.subjectAscorbic Acid
dc.subjectCarotenoids
dc.subjectCitrus sinensis
dc.subjectEvaluation Studies as Topic
dc.subjectFermentation
dc.subjectFlavanones
dc.subjectFlavonoids
dc.subjectFood Handling
dc.subjectFruit
dc.subjectFruit and Vegetable Juices
dc.subjectGlucosides
dc.subjectHesperidin
dc.subjectHot Temperature
dc.subjectPasteurization
dc.subjectPhenols
dc.subjectProvitamins
dc.subjectVitamin A
dc.titleEffect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice
dc.typeArticle


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