Changes in Physicochemical Properties and Volatiles of Kiwifruit Pulp Beverage Treated with High Hydrostatic Pressure

Physicochemical properties and volatiles of kiwifruit pulp beverage treated with high hydrostatic pressure (HHP, 400–600 MPa/5–15 min) were investigated during 40-day refrigerated storage. Compared with heat treatment (HT), HHP ranged from 400–500 MPa was superior in retaining vitamin C, fresh-like...

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Detalles Bibliográficos
Autores principales: Chen, Yajing, Feng, Xiaoping, Ren, Hong, Yang, Hongkai, Liu, Ye, Gao, Zhenpeng, Long, Fangyu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230769/
https://www.ncbi.nlm.nih.gov/pubmed/32290555
http://dx.doi.org/10.3390/foods9040485

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230769/
https://www.ncbi.nlm.nih.gov/pubmed/32290555
http://dx.doi.org/10.3390/foods9040485

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