Jam processing and storage effects on β-carotene and flavonoids content in grapefruit

Jam processing and storage effects on β-carotene and flavonoids content in grapefruit

Grapefruit phytochemicals (β-carotene and flavonoids) stability after different jam processing was evaluated. Osmotic dehydration, microwave energy and conventional heating techniques have been used to obtain jam. β-Carotene and individual flavonoids were analyzed by HPLC technique. The results show...

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Bibliographic Details
Main Authors: M. Igual, E. García-Martínez, M.M. Camacho, N. Martínez-Navarrete
Format: Article
Language:English
Published: Elsevier 2013-04-01
Series:Journal of Functional Foods
Subjects:
Grapefruit jam
Osmotic dehydration
Microwaves
Flavonoids
β-Carotene
Phytochemicals
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464613000376

Internet

http://www.sciencedirect.com/science/article/pii/S1756464613000376

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