Comparison of the Effects of High Pressure Processing, Pasteurization and High Temperature Short Time on the Physicochemical Attributes, Nutritional Quality, Aroma Profile and Sensory Characteristics of Passion Fruit Purée

The study investigated the effects of high-pressure processing (HPP) (600 MPa/5 min), pasteurization (PT) (85 °C/30 s), and high-temperature short time (HTST) (110 °C/8.6 s) on physicochemical parameters (sugar, acid, pH, TSS), sensory-related attributes (color, aroma compounds), antioxidants (pheno...

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Detalles Bibliográficos
Autores principales: Niu, Huihui, Yuan, Lei, Zhou, Hengle, Yun, Yurou, Li, Jian, Tian, Jun, Zhong, Kui, Zhou, Linyan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909329/
https://www.ncbi.nlm.nih.gov/pubmed/35267265
http://dx.doi.org/10.3390/foods11050632

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909329/
https://www.ncbi.nlm.nih.gov/pubmed/35267265
http://dx.doi.org/10.3390/foods11050632

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