Influence of different pasteurization techniques on antidiabetic, antioxidant and sensory quality of debittered bitter gourd juice during storage.

Deshaware, S; Gupta, S; Singhal, R; Variyar, P S

Deshaware, S; Gupta, S; Singhal, R; Variyar, P S.

Afiliación

Deshaware S; Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai 400019, India.
Gupta S; Food Technology Division, Bhabha Atomic Research Centre, Mumbai 400085, India. Electronic address: sumitg@barc.gov.in.
Singhal R; Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai 400019, India. Electronic address: rs.singhal@ictmumbai.edu.in.
Variyar PS; Food Technology Division, Bhabha Atomic Research Centre, Mumbai 400085, India.

Food Chem ; 285: 156-162, 2019 Jul 01.

Article en En | MEDLINE | ID: mdl-30797330

Asunto(s)

Antioxidantes/química; Manipulación de Alimentos/métodos; Hipoglucemiantes/química; Jugos de Frutas y Vegetales/análisis; Jugos de Frutas y Vegetales/efectos de la radiación; Rayos gamma; Momordica charantia/química; Momordica charantia/metabolismo; Pasteurización; Fenoles/análisis; Temperatura

Palabras clave

Antidiabetic properties; Antioxidant properties; Debittered bitter gourd juice; Gamma irradiation; Shelf life; Thermal pasteurization

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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Manipulación de Alimentos / Hipoglucemiantes / Antioxidantes Idioma: En Revista: Food Chem Año: 2019 Tipo del documento: Article País de afiliación: India

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