Application of High-Pressure Homogenization for Apple Juice: An Assessment of Quality Attributes and Polyphenol Bioaccessibility

In the current work, the influence of high-pressure homogenization (HPH) (200, 250, and 300 MPa) on pH, Brix, turbidity, viscosity, particle size distribution (PSD), zeta potential, color, polyphenol oxidase (PPO), peroxidase (POD), polyphenol profile and bioaccessibility of total phenolic compounds...

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Dades bibliogràfiques

Autors principals:	Krystian Marszałek, Urszula Trych, Adrianna Bojarczuk, Justyna Szczepańska, Zhe Chen, Xuan Liu, Jinfeng Bi
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2023-02-01
Col·lecció:	Antioxidants
Matèries:	apple juice high-pressure homogenization physiochemical properties enzyme activity polyphenol profile bioaccessibility
Accés en línia:	https://www.mdpi.com/2076-3921/12/2/451
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