Mostrando 5 resultados de: 5
Filtros aplicados
Publisher
Food Chemistry(1)
High Pressure Research(1)
Innovative Food Science and Emerging Technologies(1)
Novel Food Processing Technologies(1)
Processing and Impact on Antioxidants in Beverages(1)
Área de conocimiento
Ciencia de los alimentos(3)
Origen
scopus(5)
Applications of high-hydrostatic pressure on milk and dairy products: A review
ArticleAbstract: Interest in high-pressure (HP) applications on milk and dairy products has recently increased. PressPalabras claves:Applications, Diary products, High pressure, MilkAutores:Capellas M., Gervilla R., Guamis B.V., Jordi Saldo, Trujillo A.J.Fuentes:scopusHigh-pressure processing of milk and dairy and egg products
Book PartAbstract: Nowadays, high-pressure processing (HPP) is commercially used for preservation of an increasing numbPalabras claves:Autores:Capellas M., Gervilla R., Guamis B.V., Jordi Saldo, Pla R., Trujillo A.J., Yuste J.Fuentes:scopusInfluence 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