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...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2013-04-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464613000376 |