Concepedia

Colour and carotenoid changes of pasteurised orange juice during storage

Scheling Wibowo, Liesbeth Vervoort, Jovana Tomić, Jihan Santanina Santiago, Lien Lemmens, Agnese Panozzo, Tara Grauwet, Marc Hendrickx, Ann Van Loey

Food Chemistry · 2014 · 171 citations · 32 references

DOI

Concepts

References

32

Tracking color and pigment changes in anthocyanin products

Ronald E. Wrolstad, Robert W. Durst, Jungmin Lee · Trends in Food Science & Technology · 2005 · 764 citations

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Study of pulsed electric field treated citrus juices

Zs. Cserhalmi, Ágnes Sass-Kiss, M. Tóth-Márkus et al. · Innovative Food Science & Emerging Technologies · 2005 · 507 citations

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Effect of thermal pasteurization on Valencia orange juice color and pigments

Hyoung S. Lee, Gary A. Coates · LWT · 2003 · 277 citations

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Relationship between the colour and the chemical structure of carotenoid pigments

Antonio J. Meléndez‐Martínez, George Britton, Isabel M. Vicario et al. · Food Chemistry · 2006 · 276 citations

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Effects of ascorbic acid retention on juice color and pigment stability in blood orange (Citrus sinensis) juice during refrigerated storage

Mi-Hee Choi, G.H Kim, H.S Lee · Food Research International · 2002 · 269 citations

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