Showing Publication (ALPER 2005)
Alper N., Bahceci K.S., Acar J. (2005) Influence of processing and pasteurization on color values and total phenolic compounds of pomegranate juice. Journal of Food Processing and Preservation 29:357-368
Abbreviation: ALPER 2005
Food Composition
This publication was used to obtain 6 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 226.18 mg/100 ml | Pomegranate juice - Control - Non pasteurized | no | 1 |
| 178.93 mg/100 ml | Pomegranate juice - Conventional fining - Non pasteurized | no | 1 |
| 212.36 mg/100 ml | Pomegranate juice - Ultrafiltration - Non pasteurized | no | 1 |
| 210.10 mg/100 ml | Pomegranate juice - Control - Pasteurized | no | 1 |
| 174.78 mg/100 ml | Pomegranate juice - Conventional fining - Pasteurized | no | 1 |
| 182.32 mg/100 ml | Pomegranate juice - Ultrafiltration - Pasteurized | no | 1 |