Screening the Antioxidant Activity of Thermal or Non-Thermally Treated Fruit Juices by In Vitro and In Vivo Assays

The health benefits of fruit juices have been associated with their high content of antioxidant compounds. Commercial juice has been traditionally heat-processed to destroy microorganisms and enzymes. However, high temperatures induce undesirable changes in the nutritional value of the juice. High-i...

وصف كامل

التفاصيل البيبلوغرافية

الحاوية / القاعدة:	Beverages
المؤلفون الرئيسيون:	Isabel Odriozola-Serrano, Gemma Bellí, Judit Puigpinós, Enric Herrero, Olga Martín-Belloso
التنسيق:	مقال
اللغة:	الإنجليزية
منشور في:	MDPI AG 2022-06-01
الموضوعات:	fruit juices antioxidant activity health-related compounds high intensity pulsed electric fields thermal treatment oxidative stress
الوصول للمادة أونلاين:	https://www.mdpi.com/2306-5710/8/2/36