Pasteurization Modifies the Sensorial Attributes and Nutritional Profile of Orange Pulp By-Product

After orange processing, different by-products are generated, i.e., peels, seeds and pulps. The pulp is highly perishable, being an unstable food matrix that needs a preservation process to be stored and used again in the food production chain. Pasteurization is the technique of choice before asepti...

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Detalles Bibliográficos
Autores principales: Giavoni, Marta, Villanueva-Suárez, María José, De la Peña-Armada, Rocío, Garcia-Alonso, Alejandra, Mateos-Aparicio, Inmaculada
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9266023/
https://www.ncbi.nlm.nih.gov/pubmed/35804788
http://dx.doi.org/10.3390/foods11131973

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9266023/
https://www.ncbi.nlm.nih.gov/pubmed/35804788
http://dx.doi.org/10.3390/foods11131973

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