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Effects of High Hydrostatic Pressure Combined with Vacuum-Freeze Drying on the Aroma-Active Compounds in Blended Pumpkin, Mango, and Jujube Juice

A combination process of completely non-thermal processing methods involving high hydrostatic pressure (HHP) and vacuum-freeze drying (VFD) for producing a new snack from fruit and vegetable blends was developed, and the effect of the process on flavor quality was investigated. The HHP–VFD treatment...

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Detalles Bibliográficos
Autores principales:	Yuan, Lin, Liang, Xujuan, Pan, Xin, Lao, Fei, Shi, Yong, Wu, Jihong
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8702150/ https://www.ncbi.nlm.nih.gov/pubmed/34945702 http://dx.doi.org/10.3390/foods10123151

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