Impact of pH on the Phytochemical Profile of Pasteurized Peach Purée during Storage-Reference-Cited by-同舟云学术

Impact of pH on the Phytochemical Profile of Pasteurized Peach Purée during Storage

Published:2014-12-04 Issue:50 Volume:62 Page:12075-12081
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Oliveira Ana¹,Gomes Maria Helena²,Alexandre Elisabete M. C.¹,Almeida Domingos P. F.³,Pintado Manuela¹

Affiliation:

1. Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal

2. Frulact S.A., Rua do Outeiro, 589, 4475-150 Gemunde, Maia, Portugal

3. Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal

Funder

Fundação para a Ciência e a Tecnologia

Agência de Inovação

Quadro de Referência Estratégica Nacional

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf503913t

Reference27 articles.

1. Phenolic Composition of Industrially Manufactured Purées and Concentrates from Peach and Apple Fruits

2. Advanced preservation methods and nutrient retention in fruits and vegetables

3. HIGH HYDROSTATIC PRESSURE PROCESSING OF PEACH PUREE WITH AND WITHOUT ANTIBROWNING AGENTS

4. AM1, INDO/S and optical studies of carbocations of carotenoid molecules. Acid induced isomerization

5. Colour stability of anthocyanins in aqueous solutions at various pH values

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