Improving the antioxidant functionality of Citrus junos Tanaka (yuzu) fruit juice by underwater shockwave pretreatment
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- 作者：Eisuke Kurayaa ; kuraya@okinawa-ct.ac.jp" class="auth_mail" title="E-mail the corresponding author ; Shina Nakadaa ; shina.nakada@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Akiko Touyamaa ; touyama@okinawa-ct.ac.jp" class="auth_mail" title="E-mail the corresponding author ; Shigeru Itohb ; itoh_lab@okinawa-ct.ac.jp" class="auth_mail" title="E-mail the corresponding author
- 关键词：Citrus junos Tanaka (yuzu) juice ; Underwater shockwave ; Antioxidant activity ; Oxygen radical absorbance capacity
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 February 2017
- 年：2017
- 卷：216
- 期：Complete
- 页码：123-129
- 全文大小：980 K
文摘
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The functional compounds in Citrus junos Tanaka (yuzu) were evaluated.
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Underwater shockwave pretreatment affected the functionality of yuzu juice.
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The flavanone glycoside content and oxygen radical absorbance capacity increased.
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The proposed treatment method improved the antioxidant functionality of yuzu juice.