Effects of Thermal and High-Pressure Processing on Quality Features and the Volatile Profiles of Cloudy Juices Obtained from Golden Delicious, Pinova, and Red Delicious Apple Cultivars

In this study, juices extracted from three apple cultivars (Golden Delicious, Pinova, and Red Delicious) were stabilized by means of thermal treatment (TT) and high-pressure processing (HPP, 600 MPa 3 min); pH, total titratable acidity, total soluble solids content, color, and viscosity, as well as...

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Detalles Bibliográficos
Autores principales: Liberatore, Claudia Maria, Cirlini, Martina, Ganino, Tommaso, Rinaldi, Massimiliano, Tomaselli, Silvia, Chiancone, Benedetta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701730/
https://www.ncbi.nlm.nih.gov/pubmed/34945599
http://dx.doi.org/10.3390/foods10123046

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701730/
https://www.ncbi.nlm.nih.gov/pubmed/34945599
http://dx.doi.org/10.3390/foods10123046

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