The effect of fruit processing and enzymatic treatments on pomegranate juice composition, antioxidant activity and polyphenols content
- Author
- RINALDI, Massimiliano1 ; CALIGIANI, Augusta1 ; BORGESE, Rossana1 ; PALLA, Gerardo1 ; BARBANTI, Davide1 ; MASSINI, Roberto1
[1] Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parco Area delle Scienze 95/A, 43124 Parma, Italy - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2013, Vol 53, Num 1, pp 355-359, 5 p ; ref : 1/2 p
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Clarification Pectinase Polyphenols Pomegranate juice Processing
- Keyword (fr)
- Antioxydant Fruit Grenade (fruit) Polygalacturonase Polyphénol Traitement enzymatique Enzyme Glycosidases Glycosylases Hydrolases
- Keyword (en)
- Antioxidant Fruit Pomegranate Polygalacturonase Polyphenol Enzymatic treatment Enzyme Glycosidases Glycosylases Hydrolases
- Keyword (es)
- Antioxidante Fruto Granada (fruta) Polygalacturonase Polifenol Tratamiento enzimático Enzima Glycosidases Glycosylases Hydrolases
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 27292193
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.lwt.2013.02.015 
https://dx.doi.org/10.1016/j.lwt.2013.02.015
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