Supercritical CO(2) Processing of a Functional Beverage Containing Apple Juice and Aqueous Extract of Pfaffia glomerata Roots: Fructooligosaccharides Chemical Stability after Non-Thermal and Thermal Treatments

The effects of supercritical CO(2) processing on the chemical stability of fructooligosaccharides (FOS) and other functional and nutritional compounds were evaluated employing non-thermal and thermal approaches. Apple juice was enriched with Pfaffia glomerata roots aqueous extract due to its high co...

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Detalles Bibliográficos
Autores principales: Silva, Eric Keven, Bargas, Matheus A., Arruda, Henrique S., Vardanega, Renata, Pastore, Glaucia M., Meireles, M. Angela A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7504353/
https://www.ncbi.nlm.nih.gov/pubmed/32867210
http://dx.doi.org/10.3390/molecules25173911

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7504353/
https://www.ncbi.nlm.nih.gov/pubmed/32867210
http://dx.doi.org/10.3390/molecules25173911

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