Effect of High-Pressure Processing on the Qualities of Carrot Juice during Cold Storage

This study examines the impact of blanching (heating at 85 °C for 60 s), high-pressure processing (HPP) (600 MPa, 3 min, 20 °C), and a combination of both blanching and HPP on the microbiological and chemical qualities, colour, and antioxidant properties of carrot juice stored at 4 °C for 15 days. I...

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Detalles Bibliográficos
Autores principales: Hwang, Chiu-Chu, Chien, Hung-I, Lee, Yi-Chen, Lin, Chung-Saint, Hsiao, Yun-Ting, Kuo, Chia-Hung, Yen, Feng-Lin, Tsai, Yung-Hsiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453467/
https://www.ncbi.nlm.nih.gov/pubmed/37628106
http://dx.doi.org/10.3390/foods12163107

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453467/
https://www.ncbi.nlm.nih.gov/pubmed/37628106
http://dx.doi.org/10.3390/foods12163107

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