Development and quality assessment of a turbid carrot-orange juice blend processed by UV-C light assisted by mild heat and addition of Yerba Mate (Ilex paraguariensis) extract

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Carrot-orange juice processed by UV-C (10.6 kJ/m 2 ) assisted with mild heat (H, 50 °C) and yerba mate addition (E) was obtained. UV-C/H + E treated juice was examined for native flora, polyphenol content (PC), total antioxidant activity (TAA), colour, turbidity, °Brix and pH along storage (4 °C). C...

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Detalles Bibliográficos
Autores principales: Ferrario, M., Schenk, M., García Carrillo, M., Guerrero, S.
Formato: JOUR
Materias:
Juice blend
Mild heat
UV-C light
Yerba mate
Citrus fruits
Fruit juices
Sensory analysis
Turbidity
Anti-oxidant activities
Consumer profiling
Ilex paraguariensis
Mild heats
Polyphenol content
Quality assessment
UV-C lights
Food storage
polyphenol
antioxidant activity
aroma
Article
beverage
carrot juice
consumer
food color
food processing
heat
orange juice
pH
quality control
refrigeration
sensory analysis
storage temperature
taste
turbidity
ultraviolet C radiation
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_03088146_v269_n_p567_Ferrario
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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