(Ultra) High Pressure Homogenization Potential on the Shelf-Life and Functionality of Kiwifruit Juice

The increasing competition within the food industry sector makes the requisite of innovation in processes and products essential, leading to focus the interest on the application of new processing technologies including high pressure homogenization (HPH) and ultra high pressure homogenization (UHPH)...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Publicado no:Front Microbiol
Main Authors: Patrignani, Francesca, Mannozzi, Cinzia, Tappi, Silvia, Tylewicz, Urszula, Pasini, Federica, Castellone, Vincenzo, Riciputi, Ylenia, Rocculi, Pietro, Romani, Santina, Caboni, Maria Fiorenza, Gardini, Fausto, Lanciotti, Rosalba, Dalla Rosa, Marco
Formato: Artigo
Idioma:Inglês
Publicado em: Frontiers Media S.A. 2019
Assuntos:
Microbiology
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6389688/
https://ncbi.nlm.nih.gov/pubmed/30837971
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2019.00246
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados