Chemometric Comparison of High-Pressure Processing and Thermal Pasteurization: The Nutritive, Sensory, and Microbial Quality of Smoothies

This study investigated the status of bioactive compounds (phenolic compounds, carotenoids, and vitamin C), changes in color performance, and microbiological quality in smoothies preserved by high-pressure processing (HP) and thermal pasteurization (P) during cold storage at 4 °C for 21 days. Chemom...

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Detalles Bibliográficos
Autores principales: Škegro, Marko, Putnik, Predrag, Bursać Kovačević, Danijela, Kovač, Ana Petra, Salkić, Lidija, Čanak, Iva, Frece, Jadranka, Zavadlav, Sandra, Ježek, Damir
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8224750/
https://www.ncbi.nlm.nih.gov/pubmed/34071017
http://dx.doi.org/10.3390/foods10061167

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8224750/
https://www.ncbi.nlm.nih.gov/pubmed/34071017
http://dx.doi.org/10.3390/foods10061167

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