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Enzymatic, Phyto-, and Physicochemical Evaluation of Apple Juice under High-Pressure Carbon Dioxide and Thermal Processing
In this study, the changes in enzyme activities, total polyphenols, phenolic profile, and physicochemical properties from thermally (25–75 °C) and high-pressure carbon dioxide (HP-CO(2)) (25–65 °C/20 MPa)-treated apple juice were investigated. The HP-CO(2) exhibited complete inactivation of polyphen...
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| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7073744/ https://ncbi.nlm.nih.gov/pubmed/32102327 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9020243 |
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