Effect of HHP and UHPH High-Pressure Techniques on the Extraction and Stability of Grape and Other Fruit Anthocyanins

The use of high-pressure technologies is a hot topic in food science because of the potential for a gentle process in which spoilage and pathogenic microorganisms can be eliminated; these technologies also have effects on the extraction, preservation, and modification of some constituents. Whole gra...

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Detalles Bibliográficos
Autores principales: Morata, Antonio, del Fresno, Juan Manuel, Gavahian, Mohsen, Guamis, Buenaventura, Palomero, Felipe, López, Carmen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10526052/
https://www.ncbi.nlm.nih.gov/pubmed/37760049
http://dx.doi.org/10.3390/antiox12091746

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10526052/
https://www.ncbi.nlm.nih.gov/pubmed/37760049
http://dx.doi.org/10.3390/antiox12091746

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