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Influence of High-Pressure Homogenization on the Physicochemical Properties and Betalain Pigments of Red Beetroot (Beta vulgaris L.) Juice

High-pressure homogenization (HPH) is considered an innovative and modern method of processing and preserving liquid and semi-liquid foods. The aim of this research was to examine the impact of HPH processing on the content of betalain pigments and physicochemical properties of beetroot juice. Combi...

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Detalles Bibliográficos
Autores principales:	Kruszewski, Bartosz, Domian, Ewa, Nowacka, Małgorzata
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10004726/ https://www.ncbi.nlm.nih.gov/pubmed/36903265 http://dx.doi.org/10.3390/molecules28052018

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