Comparison of High Hydrostatic Pressure, Ultrasound, and Heat Treatments on the Quality of Strawberry–Apple–Lemon Juice Blend

Changes in the microbial, physicochemical, and sensory properties of blended strawberry–apple–lemon juice were investigated to comparatively assess the influence of three processing treatments, namely high hydrostatic pressure (HHP) (500 MPa/15 min/20 °C), ultrasound (US) (376 W/10 min/35 °C), and h...

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Detalles Bibliográficos
Autores principales: Feng, Xiaoping, Zhou, Zhongyu, Wang, Xiaoqiong, Bi, Xiufang, Ma, Yuan, Xing, Yage
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074247/
https://www.ncbi.nlm.nih.gov/pubmed/32092935
http://dx.doi.org/10.3390/foods9020218

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074247/
https://www.ncbi.nlm.nih.gov/pubmed/32092935
http://dx.doi.org/10.3390/foods9020218

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