Effect of Ultra-High Pressure Homogenization (UHPH) and Conventional Thermal Pasteurization on the Volatile Composition of Tiger Nut Beverage

Tiger nut beverages are non-alcoholic products that are characterized by their pale color and soft flavor. Conventional heat treatments are widely used in the food industry, although heated products are often damaging to their overall quality. Ultra-high pressure homogenization UHPH) is an emerging...

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Detalles Bibliográficos
Autores principales: Codina-Torrella, Idoia, Gallardo-Chacón, Joan Josep, Juan, Bibiana, Guamis, Buenaventura, Trujillo, Antonio José
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9955544/
https://www.ncbi.nlm.nih.gov/pubmed/36832758
http://dx.doi.org/10.3390/foods12040683

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9955544/
https://www.ncbi.nlm.nih.gov/pubmed/36832758
http://dx.doi.org/10.3390/foods12040683

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