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Research Article - (2015) Volume 6, Issue 2

Effect of High Hydrostatic Pressure on Ascorbic Acid, Phenolic Compounds and Antioxidant Activity of Pera Rio Orange Juice

Antonio Bisconsin-Junior1, José Fernando Rinaldi Alvarenga1, Amauri Rosenthal2 and Magali Monteiro1*
1Department of Food and Nutrition, School of Pharmaceutical Sciences, São Paulo State University-UNESP, P.O. Box 502, 14801-902 Araraquara, SP, Brazil
2Embrapa Food Technology, Av. das Américas, 29501, 23020-470 Rio de Janeiro, RJ, Brazil
*Corresponding Author: