Optimizing High Pressure Processing Parameters to Produce Milkshakes Using Chokeberry Pomace

High hydrostatic pressure is a non-thermal treatment of great interest because of its importance for producing food with additional or enhanced benefits above their nutritional value. In the present study, the effect of high hydrostatic pressure processing parameters (200–500 MPa; 1–10 min) is inves...

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Detalles Bibliográficos
Autores principales: Diez-Sánchez, Elena, Martínez, Antonio, Rodrigo, Dolores, Quiles, Amparo, Hernando, Isabel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230439/
https://www.ncbi.nlm.nih.gov/pubmed/32244662
http://dx.doi.org/10.3390/foods9040405

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230439/
https://www.ncbi.nlm.nih.gov/pubmed/32244662
http://dx.doi.org/10.3390/foods9040405

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