Non-Thermal Supercritical Carbon Dioxide Processing Retains the Quality Parameters and Improves the Kinetic Stability of an Araticum Beverage Enriched with Inulin-Type Dietary Fibers

Fruit-based beverages have been considered excellent food vehicles for delivering prebiotics. However, the conventional thermal processes currently used to microbiologically and enzymatically stabilize these products may cause significant losses in their sensory, physicochemical, nutritional, and bi...

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Автори:	Henrique Silvano Arruda, Eric Keven Silva, Glaucia Maria Pastore, Mario Roberto Marostica Junior
Формат:	Artigo
Мова:	Inglês
Опубліковано:	MDPI AG 2023-07-01
Серія:	Foods
Предмети:	emerging technology green chemistry food stabilization fructooligosaccharides functional food prebiotic
Онлайн доступ:	https://www.mdpi.com/2304-8158/12/13/2595
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