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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| 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 |