Journal
FOOD CHEMISTRY
Volume 78, Issue 3, Pages 319-324Publisher
ELSEVIER SCI LTD
DOI: 10.1016/S0308-8146(02)00102-4
Keywords
lemon juice; flavonoids; ascorbic acid; antioxidant; nutraceutical
Ask authors/readers for more resources
Flavonoids and ascorbic acid have gained especial relevance due to their functional properties. Their level in processed foodstuffs depend not only on the raw material composition but also on the processing system employed. The contents of these two nutraceuticals in juice are determined in two lemon varieties. The highest ascorbic acid contents are in Fino lemon juice, irrespective of the system of extraction used. However, a clear technological effect of the extraction system has been found on the levels of the different types of flavonoids. (C) 2002 Elsevier Science Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available