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Influence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice
ArticleAbstract: Ultra-high pressure homogenisation (UHPH) is a recently developed technology and is still under studPalabras claves:antioxidant, Apple juice, Polyphenols, Ultra-high pressure homogenisationAutores:Gervilla R., Guamis B.V., Jordi Saldo, Roig-Sagués A.X., Rüfer C.E., Suárez-Jacobo A.Fuentes:scopusUse of ultra-high-pressure homogenization to preserve apple juice without heat damage
Conference ObjectAbstract: Ultra-high-pressure homogenization (UHPH) is a technology for continuous treatment of fluid food proPalabras claves:Apple juice, Browning index, COLOR, High pressure homogenization, HMF, Sensory characteristicsAutores:Gervilla R., Guamis B.V., Jordi Saldo, Roig-Sagués A.X., Suárez-Jacobo A.Fuentes:scopus