Vitamin C, provitamin A carotenoids, and other carotenoids in high-pressurized orange juice during refrigerated storage.

@article{SnchezMoreno2003VitaminCP,
  title={Vitamin C, provitamin A carotenoids, and other carotenoids in high-pressurized orange juice during refrigerated storage.},
  author={Concepci{\'o}n S{\'a}nchez-Moreno and L. M. Plaza and Bego{\~n}a de Ancos and M Pilar Cano},
  journal={Journal of agricultural and food chemistry},
  year={2003},
  volume={51 3},
  pages={
          647-53
        }
}
Vitamin C, provitamin A carotenoids, and other carotenoids were measured in freshly squeezed juices from oranges (Citrus sinensis L. var. Valencia late) that were subjected to high-pressure (HP) treatment. Also, the stability of these compounds was studied during refrigerated storage at 4 degrees C. HP treatment is an alternative to heat preservation methods for foods; therefore, it is essential to assess the impact of HP on bioactive compounds. Several processes that combine HP treatment with… CONTINUE READING
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