Showing Publication (QUITAO-TEIXEIRA 2009)

Quitao-Teixeira L.J., Odriozola-Serrano I., Soliva-Fortuny R., Mota-Ramos A., Martin-Belloso O. (2009) Comparative study on antioxidant properties of carrot juice stabilised by high-intensity pulsed electric fields or heat treatments. Journal of the Science of Food and Agriculture 89:2636-2642

Abbreviation: QUITAO-TEIXEIRA 2009

Created on 2012-12-01 at 05:21PM EST

Updated on 2012-12-01 at 05:45PM EDT

Food Processing

This publication was used to obtain 3 retention factor values.

Retention Factor	Food Before Processing	Food After Processing	Content Before Processing	Content After Processing	Units
1.02	Carrot juice	Carrot juice high-intensity pulsed electric fields	33.4	34.1	mg/100 ml
0.91	Carrot juice	Carrot juice heat treated at 90°C for 30s	33.4	30.6	mg/100 ml
0.96	Carrot juice	Carrot juice heat pasteurised at 90°C for 60 s	33.4	32.2	mg/100 ml