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Impact of High-Pressure Homogenization Parameters on Physicochemical Characteristics, Bioactive Compounds Content, and Antioxidant Capacity of Blackcurrant Juice

High-pressure homogenization (HPH) is one of the food-processing methods being tested for use in food preservation as an alternative to pasteurization. The effects of the HPH process on food can vary depending on the process parameters used and product characteristics. The study aimed to investigate...

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Detalles Bibliográficos
Autores principales:	Kruszewski, Bartosz, Zawada, Katarzyna, Karpiński, Piotr
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8004621/ https://www.ncbi.nlm.nih.gov/pubmed/33806878 http://dx.doi.org/10.3390/molecules26061802

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