Abstract
The thermal behavior of phytochemicals during thermal processing of fruits and vegetables beverages is of great importance for the quality of the final product, due to their impact on color and nutritional properties. Therefore, details concerning the phytochemicals (anthocyanins, flavonoids, polyphenols, carotenoids, etc.) degradation kinetics, including reaction order, rate constant, half-life, and thermodynamic parameters are very important to predict food quality loss during thermal processing.
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