Stability of vitamin C, carotenoids, phenols, and antioxidant capacity of pasteurised orange juice with resistant maltodextrin storage

Resistant maltodextrin (RMD) was added at increasing concentrations (0%, 2.5%, 5% and 7.5%) before pasteurisation to orange juice to analyse its potential protective effect on the health-related bioactive compounds of pasteurised orange juice throughout its storage time. Samples were characterised i...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 30(2023), 1 vom: 09. Jan., Seite 18-29
1. Verfasser:	Arilla, Elías (VerfasserIn)
Weitere Verfasser:	Martínez-Monzó, Javier, Codoñer-Franch, Pilar, García-Segovia, Purificación, Igual, Marta
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2024
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article bioactive compounds citrus juice pasteurization storage Antioxidants Ascorbic Acid PQ6CK8PD0R Carotenoids 36-88-4 mehr... maltodextrin 7CVR7L4A2D Phenols