Ozone-high hydrostatic pressure synergy for the stabilization of refrigerated pitaya (Stenocereus pruinosus) juice

Author:

del Rosario García-Mateos María,Quiroz-González Beatriz,Corrales-García Joel,Ybarra-Moncada Ma. Carmen,Leyva-Ruelas Gabriel

Funder

Consejo Nacional de Ciencia y Tecnología

Universidad Autónoma Chapingo

Universidad Nacional Autónoma de México

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference51 articles.

1. Official methods of analysis;AOAC,1995

2. Phenology, postharvest physiology and marketing (Stenocereus griseus, L.) as a sustainable resource of pitaya;Armella;Acta Horticulturae,2003

3. Chapter 25. Ozone for fruit juice preservation;Asokapandian,2018

4. Betalains: Properties, sources, applications, and stability - a review;Azeredo;International Journal of Food Science and Technology,2009

5. Phenolic compounds in plants and Agri-industrial by-products: Antioxidant activity, occurrence, and potential uses;Balasundram;Food Chemistry,2006

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