Applications of HPP for Extraction of Bioactive Compounds
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Publisher
Springer Nature Switzerland
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-33643-0_5
Reference49 articles.
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3. Barba, F. J., Terefe, N. S., Buckow, R., Knorr, D., & Orlien, V. (2015). New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review. Food Research International, 77, 725–742.
4. Briones-Labarca, V., Munoz, C., & Maureira, H. (2011). Effect of high hydrostatic pressure on antioxidant capacity, mineral and starch bioaccessibility of a nonconventional food: Prosopis chilensis seed. Food Research International, 44(4), 875–883.
5. Briones-Labarca, V., Venegas-Cubillos, G., Ortiz-Portilla, S., Chacana-Ojeda, M., & Maureira, H. (2011). Effects of high hydrostatic pressure (HHP) on bioaccessibility, as well as antioxidant activity, mineral and starch contents in Granny Smith apple. Food Chemistry, 128(2), 520–529.
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