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Food Chemistry(1)
High Pressure Research(1)
Processing and Impact on Antioxidants in Beverages(1)
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Tecnología alimentaria(3)
Tecnología de las bebidas(3)
Alimentación y bebidas(1)
Fisiología humana(1)
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scopus(3)
Influence of High-Pressure and Ultra-High-Pressure Homogenization on Antioxidants in Fruit Juice
Book PartAbstract: High-pressure homogenization has been applied to stabilize several fruit juices both microbiologicalPalabras claves:Antioxidants, carotenoids, Fruit juice, Polyphenols, Ultra-high-pressure homogenization, Vitamin CAutores:Gervilla R., Jacobo A., Jordi SaldoFuentes:scopusInfluence 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