High–Pressure Processing vs. Thermal Treatment: Effect on the Stability of Polyphenols in Strawberry and Apple Products

Polyphenols are important bioactive compounds that are affected by processing. The consumer’s demand for minimally processed products contributes to the increase in non-thermal technologies such as high-pressure processing (HPP) in the food industry. This review is aimed at critically discussing the...

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Detalles Bibliográficos
Autores principales: Salazar-Orbea, Gabriela Lorena, García-Villalba, Rocío, Tomás-Barberán, Francisco A., Sánchez-Siles, Luis Manuel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700600/
https://www.ncbi.nlm.nih.gov/pubmed/34945472
http://dx.doi.org/10.3390/foods10122919

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700600/
https://www.ncbi.nlm.nih.gov/pubmed/34945472
http://dx.doi.org/10.3390/foods10122919

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