Microbiological, antioxidant and physicochemical stability of a fruit and vegetable smoothie treated by high pressure processing and stored at room temperature-Reference-Cited by-同舟云学术

Microbiological, antioxidant and physicochemical stability of a fruit and vegetable smoothie treated by high pressure processing and stored at room temperature

Published:2019-05 Issue: Volume:105 Page:206-210
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Fernandez M.V.^ORCID,Denoya G.I.^ORCID,Jagus R.J.,Vaudagna S.R.,Agüero M.V.^ORCID

Funder

Instituto Nacional de Tecnología Agropecuaria

Agencia Nacional de Promoción Científica y Tecnológica

Publisher

Elsevier BV

Subject

Food Science

Reference19 articles.

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2. Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage;Cao;Innovative Food Science & Emerging Technologies,2012

3. Impact of extraction and processing conditions on betalains and comparison of properties with anthocyanins — a current review;Celli;Food Research International,2016

4. Comparing the effects of high hydrostatic pressure and high temperature short time on papaya beverage;Chen;Innovative Food Science & Emerging Technologies,2015

5. Nutritional and sensory quality during refrigerated storage of fresh-cut mints (mentha × piperita and m. Spicata);Curutchet;Food Chemistry,2014

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