Effect of Freeze Crystallization on Quality Properties of Two Endemic Patagonian Berries Juices: Murta (<i>Ugni molinae</i>) and Arrayan (<i>Luma apiculata</i>)

This work studied the effects of centrifugal block freeze crystallization (CBFC) on physicochemical parameters, total phenolic compound content (TPCC), antioxidant activity (AA), and process parameters applied to fresh murta and arrayan juices. In the last cycle, for fresh murta and arrayan juices,...

Descrizione completa

Dettagli Bibliografici

Autori principali:	María Guerra-Valle, Siegried Lillo-Perez, Guillermo Petzold, Patricio Orellana-Palma
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2021-02-01
Serie:	Foods
Soggetti:	freeze crystallization murta arrayan physicochemical properties bioactive compounds antioxidant activity
Accesso online:	https://www.mdpi.com/2304-8158/10/2/466
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!