High Hydrostatic Pressure vs. Thermal Pasteurization: The Effect on the Bioactive Compound Profile of a Citrus Maqui Beverage

The effects of high hydrostatic pressure (HHP) compared to thermal pasteurization (TP) were studied in healthy citrus-maqui beverages. The impact of the processing technologies on the microbiological and phytochemical profile was assessed by applying two HHP treatments at 450 and 600 MPa for 180 s a...

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Detalles Bibliográficos
Autores principales: Salar, Francisco J., Periago, Paula M., Agulló, Vicente, García-Viguera, Cristina, Fernández, Pablo S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535227/
https://www.ncbi.nlm.nih.gov/pubmed/34681464
http://dx.doi.org/10.3390/foods10102416

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535227/
https://www.ncbi.nlm.nih.gov/pubmed/34681464
http://dx.doi.org/10.3390/foods10102416

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