Using high hydrostatic pressures to retain the antioxidant compounds and to reduce the enzymatic activity of a pitaya–pineapple (Stenocereus sp.–Fragaria ananassa) beverage

Pitaya (Stenocereus sp.) is a fruit native to arid and semiarid areas of Mexico. It has high antioxidant activity mainly due to its contents of betalains and phenolics, but its consumption is limited due to very short shelf-life and not very recognized flavor. A beverage of pitaya and pineapple was...

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Detalhes bibliográficos
Publicado no:J Food Sci Technol
Main Authors: Sandate-Flores, Luisaldo, Rostro-Alanis, Magdalena de J., Mancera-Andrade, Elena Ivonne, Esquivel-Hernandez, Diego A., Brambila-Paz, Carlos, Parra-Saldívar, Roberto, Welti-Chanes, Jorge, Escobedo-Avellaneda, Zamantha, Rodríguez-Rodríguez, José
Formato: Artigo
Idioma:Inglês
Publicado em: Springer India 2017
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Original Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC5334218/
https://ncbi.nlm.nih.gov/pubmed/28298674
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2482-7
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