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Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing
The use of high pressure on fruits and vegetables is today widely studied as an alternative to the traditional thermal preservation techniques, with the aim of better preserving nutritional and organoleptic properties. The use of high hydrostatic pressures (400–600 MPa; 1–5 min; room temperature) wa...
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| Publicado en: | Foods |
|---|---|
| Main Authors: | , , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI
2019
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6678218/ https://ncbi.nlm.nih.gov/pubmed/31330884 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8070272 |
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