Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage. - Wikidata - awgldk - TriplyDB

Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage.

Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage.

http://www.wikidata.org/entity/Q37577519

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Ultraviolet light assisted extraction of flavonoids and allantoin from aqueous and alcoholic extracts of Symphytum officinale.Antioxidant Potential of Fruit Juice with Added Chokeberry Powder (Aronia melanocarpa).

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Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage.

http://www.wikidata.org/entity/Q37577519

description

article científic

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article scientifique

@fr

articolo scientifico

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artigo científico

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bilimsel makale

@tr

scientific article published on 18 February 2016

@en

vedecký článok

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vetenskaplig artikel

@sv

videnskabelig artikel

@da

vědecký článek

@cs

name

Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage.

@en

Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage.

@nl

type

label

Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage.

@en

Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage.

@nl

prefLabel

Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage.

@en

Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage.

@nl

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Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage.

@en

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Enrique Ortega-Rivas

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Ivan Salmerón

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P2860

Intake of whole apples or clear apple juice has contrasting effects on plasma lipids in healthy volunteers.

Cancer chemopreventive potential of apples, apple juice, and apple components.

Influence of apple cultivars on inactivation of different strains of Escherichia coli O157:H7 in apple cider by UV irradiation

Activity and concentration of polyphenolic antioxidants in apple juice. 1. Effect of existing production methods.

Effect of solvent, temperature, and solvent-to-solid ratio on the total phenolic content and antiradical activity of extracts from different components of grape pomace.

Polyphenols are intensively metabolized in the human gastrointestinal tract after apple juice consumption.

Inactivation of Saccharomyces cerevisiae and polyphenoloxidase in mango nectar treated with UV light.

Ultraviolet and pulsed electric field treatments have additive effect on inactivation of E. coli in apple juice.

Ascorbic acid degradation in a model apple juice system and in apple juice during ultraviolet processing and storage.

Ultraviolet irradiation and pulsed electric fields (PEF) in a hurdle strategy for the preservation of fresh apple Juice

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scholarly article

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10.3390/FOODS5010010

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1

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5

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N Gutiérrez-Méndez

Edmundo Juarez-Enriquez

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2016-02-18T00:00:00Z

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295082209

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28231106

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