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This study evaluated the effects of high intensity pulsed electric fields (HIPEF) and thermal treatments on the phenolic and carotenoid composition of a fruit juice-soymilk beverage during refrigerated storage. The main phenolic compounds were coumaric acid, narirutin and hesperidin, while the main carotenoids were lutein, zeaxanthin and beta-carotene. Both HIPEF and thermal treatments initially increased hesperidin levels but decreased carotenoid levels. During storage, some compounds increased while other

Author

Chau Phan

Language

EN