Optimization of the supercritical CO2 pasteurization process for the preservation of high nutritional value of pomegranate juice-Reference-Cited by-同舟云学术

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Optimization of the supercritical CO2 pasteurization process for the preservation of high nutritional value of pomegranate juice

Published:2020-10 Issue: Volume:164 Page:104914
ISSN:0896-8446
Container-title:The Journal of Supercritical Fluids
language:en
Short-container-title:The Journal of Supercritical Fluids

Author:

Bertolini Francesca Maria,Morbiato Gianluca,Facco Pierantonio,Marszałek Krystian,Pérez-Esteve Édgar,Benedito José,Zambon Alessandro,Spilimbergo Sara

Funder

European Social Fund & European Regional Development Fund

Department of Industrial Engineering

“Fondazione Cassa di Risparmio di Padova e Rovigo”

Publisher

Elsevier BV

Subject

Physical and Theoretical Chemistry,Condensed Matter Physics,General Chemical Engineering

Reference61 articles.

1. Global view on functional foods: European perspectives;Roberfroid;Br. J. Nutr.,2002

2. Market and marketing of functional food in Europe;Menrad;J. Food Eng.,2003

3. Pomegranate juice and extract;Bruno,2016

4. Why a pomegranate?;Langley;BMJ,2000

5. Comparative study of phenolic compounds and their antioxidant attributes of eighteen pomegranate (Punica granatum L.) cultivars grown in Morocco;Hmid;Arab. J. Chem.,2017

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