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dc.contributor.authorOdriozola Serrano, Isabel
dc.contributor.authorSoliva-Fortuny, Robert
dc.contributor.authorHernández-Jover, Teresa
dc.contributor.authorMartín Belloso, Olga
dc.date.accessioned2016-11-29T12:01:58Z
dc.date.issued2009
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10459.1/58688
dc.description.abstractThe effect of high intensity pulsed electric fields (HIPEF) processing (35 kV/cm for 1500 ls of overall treatment time with bipolar pulses of 4-ls at 100 Hz) and heat pasteurisation (90 C for 30 s or 60 s) on carotenoids and phenolic compounds as well as on some quality attributes (pH, soluble solids and colour parameters) of tomato juice was evaluated and compared, having the untreated juice as a reference. Processing enhanced some carotenoids (lycopene, b-carotene and phytofluene) and the red colour of juices, whereas no significant changes in phenolic compounds, pH and soluble solids were observed between treated and untreated juices. A slight decrease in overall health-related compounds was observed over time, with the exception of some carotenoids (b-carotene and phytoene) and caffeic acid. However, HIPEF-processed tomato juices maintained higher content of carotenoids (lycopene, neurosporene and c-carotene) and quercetin through the storage time than thermally and untreated juices. Hence, the application of HIPEF may be appropriate to achieve not only safe but also nutritious and fresh like tomato juice.ca_ES
dc.description.sponsorshipThis study has been carried out with financial support from the Commission of the European Communities, Framework 6, Priority 5 ‘Food Quality and Safety’, Integrated Project NovelQ FP6-CT- 2006-015710.This work was also supported by the Interministerial Commission for Science and Technology (CICYT) of the Ministerio de Educación y Ciencia (Spain) through the Project ALI 2005- 05768. Isabel Odriozola-Serrano thanks the Agència de Gestió d’Ajuts Universitaris i de Recerca of the Generalitat de Catalunya (Spain) and the European Social Fund for the predoctoral grant.ca_ES
dc.language.isoengca_ES
dc.publisherElsevierca_ES
dc.relationMIECI/PN2004-2007/AGL2005-05768/ALIca_ES
dc.relation.isformatofReproducció del document publicat a https://doi.org/10.1016/j.foodchem.2008.05.087ca_ES
dc.relation.ispartofFood Chemistry, 2009, vol. 112, núm. 1, p. 258-266ca_ES
dc.rights(c) Elsevier Ltd., 2009ca_ES
dc.subjectHigh intensity pulsed electric fieldsca_ES
dc.subjectThermal treatmentca_ES
dc.subjectTomato juiceca_ES
dc.subjectCarotenoids and phenolic compoundsca_ES
dc.titleCarotenoid and phenolic profile of tomato juices processed by high intensity pulsed electric fields compared with conventional thermal treatmentsca_ES
dc.typearticleca_ES
dc.identifier.idgrec013802
dc.type.versionpublishedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccessca_ES
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2008.05.087
dc.date.embargoEndDate10000-01-01


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