Optimizing High Pressure Processing Parameters to Produce Milkshakes Using Chokeberry Pomace

High hydrostatic pressure is a non-thermal treatment of great interest because of its importance for producing food with additional or enhanced benefits above their nutritional value. In the present study, the effect of high hydrostatic pressure processing parameters (200–500 MPa; 1–10 min) is inves...

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Autors principals:	Elena Diez-Sánchez, Antonio Martínez, Dolores Rodrigo, Amparo Quiles, Isabel Hernando
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2020-04-01
Col·lecció:	Foods
Matèries:	antioxidant capacity microbial inactivation image analysis high pressure processing total phenolic content
Accés en línia:	https://www.mdpi.com/2304-8158/9/4/405
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