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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Vydáno v:J Food Sci Technol
Hlavní autoři: 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
Médium: Artigo
Jazyk:Inglês
Vydáno: Springer India 2017
Témata:
Original Article
On-line přístup: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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