Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing

The use of high pressure on fruits and vegetables is today widely studied as an alternative to the traditional thermal preservation techniques, with the aim of better preserving nutritional and organoleptic properties. The use of high hydrostatic pressures (400–600 MPa; 1–5 min; room temperature) wa...

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Detalles Bibliográficos
Autores principales: Paciulli, Maria, Medina Meza, Ilce Gabriela, Rinaldi, Massimiliano, Ganino, Tommaso, Pugliese, Alessandro, Rodolfi, Margherita, Barbanti, Davide, Morbarigazzi, Michele, Chiavaro, Emma
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6678218/
https://www.ncbi.nlm.nih.gov/pubmed/31330884
http://dx.doi.org/10.3390/foods8070272

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6678218/
https://www.ncbi.nlm.nih.gov/pubmed/31330884
http://dx.doi.org/10.3390/foods8070272

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