Effects of High Hydrostatic Pressure Combined with Vacuum-Freeze Drying on the Aroma-Active Compounds in Blended Pumpkin, Mango, and Jujube Juice
A combination process of completely non-thermal processing methods involving high hydrostatic pressure (HHP) and vacuum-freeze drying (VFD) for producing a new snack from fruit and vegetable blends was developed, and the effect of the process on flavor quality was investigated. The HHP–VFD treatment...
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| Autors principals: | , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2021-12-01
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| Col·lecció: | Foods |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2304-8158/10/12/3151 |
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