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Reverse osmosis as a potential technique to improve antioxidant properties of fruit juices used for functional

K D P P Gunathilake1, Li Juan Yu, H P Vasantha Rupasinghe

  • 1Department of Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada; Department of Food Science & Technology, Faculty of Livestock, Fisheries & Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila 60170, Sri Lanka.

Food Chemistry
|November 23, 2013
PubMed

Keywords:
Antioxidant capacityFruitFunctional beverageLDL oxidationPolyphenolsReverse osmosis

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