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INFLUENCE OF PROCESSING AND PASTEURIZATION ON COLOR VALUES AND TOTAL PHENOLIC COMPOUNDS OF POMEGRANATE JUICE

2005; Wiley; Volume: 29; Issue: 5-6 Linguagem: Inglês

10.1111/j.1745-4549.2005.00033.x

1745-4549

Neslihan Alper, K. Savaş Bahçeci, Jale Acar,

Phytochemicals and Antioxidant Activities

Journal of Food Processing and PreservationVolume 29, Issue 5-6 p. 357-368 INFLUENCE OF PROCESSING AND PASTEURIZATION ON COLOR VALUES AND TOTAL PHENOLIC COMPOUNDS OF POMEGRANATE JUICE NESLİHAN ALPER, NESLİHAN ALPER Ankara Provincial Control Laboratory 06170 Ankara TurkeySearch for more papers by this authorK. SAVAŞ BAHÇECİ, Corresponding Author K. SAVAŞ BAHÇECİ Food Engineering Department Hacettepe University 06532 Beytepe, Ankara Turkey * TEL: +90 312 2977100; FAX: +90 312 2992123; EMAIL: bahceci@hacettepe.edu.trSearch for more papers by this authorJALE ACAR, JALE ACAR Food Engineering Department Hacettepe University 06532 Beytepe, Ankara TurkeySearch for more papers by this author NESLİHAN ALPER, NESLİHAN ALPER Ankara Provincial Control Laboratory 06170 Ankara TurkeySearch for more papers by this authorK. SAVAŞ BAHÇECİ, Corresponding Author K. SAVAŞ BAHÇECİ Food Engineering Department Hacettepe University 06532 Beytepe, Ankara Turkey * TEL: +90 312 2977100; FAX: +90 312 2992123; EMAIL: bahceci@hacettepe.edu.trSearch for more papers by this authorJALE ACAR, JALE ACAR Food Engineering Department Hacettepe University 06532 Beytepe, Ankara TurkeySearch for more papers by this author First published: 15 November 2005 https://doi.org/10.1111/j.1745-4549.2005.00033.xCitations: 42Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat ABSTRACT In this study, the influences of processing and pasteurization on color values and total phenolic compounds of pomegranate juices were investigated. Pomegranate juices were produced by different clarification techniques (conventional fining, conventional fining together with polyvinylpolypyrrolidone [PVPP], ultrafiltration). Nonclarified juice was also produced as control. Clarification methods, heat treatments and methods and heat treatments together significantly (P < 0.05) affected the color values of pomegranate juices. Moreover, conventional fining together with PVPP treatment was found to be the most effective method to remove phenolic compounds. Citing Literature Volume29, Issue5-6October 2005Pages 357-368 RelatedInformation