(Ultra) High Pressure Homogenization Potential on the Shelf-Life and Functionality of Kiwifruit Juice

The increasing competition within the food industry sector makes the requisite of innovation in processes and products essential, leading to focus the interest on the application of new processing technologies including high pressure homogenization (HPH) and ultra high pressure homogenization (UHPH)...

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Detalles Bibliográficos
Autores principales: Patrignani, Francesca, Mannozzi, Cinzia, Tappi, Silvia, Tylewicz, Urszula, Pasini, Federica, Castellone, Vincenzo, Riciputi, Ylenia, Rocculi, Pietro, Romani, Santina, Caboni, Maria Fiorenza, Gardini, Fausto, Lanciotti, Rosalba, Dalla Rosa, Marco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2019
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6389688/
https://www.ncbi.nlm.nih.gov/pubmed/30837971
http://dx.doi.org/10.3389/fmicb.2019.00246

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6389688/
https://www.ncbi.nlm.nih.gov/pubmed/30837971
http://dx.doi.org/10.3389/fmicb.2019.00246

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