(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)...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Front Microbiol
Egile Nagusiak: 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
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Frontiers Media S.A. 2019
Gaiak:
Microbiology
Sarrera elektronikoa: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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