(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)...

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Detaylı Bibliyografya
Yayımlandı:Front Microbiol
Asıl Yazarlar: 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
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Frontiers Media S.A. 2019
Konular:
Microbiology
Online Erişim: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
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