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Comparative effects of thermal, high-pressure processing, and pulsed electric field technologies on the quality attributes and bioactive compounds of sour cherry juice
Alema Puzović, Anh Truong Ngoc Quynh, Darío Pavon-Vargas, Kristyna Šimkova, Ibrahim Rabeeah, Heidi Halbwirth, Luca Cattani, Manfred Gössinger, Maja Mikulič Petkovšek
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Oznake: sour cherry juice;high-pressure processing;pulsed electric field;anthocyanins;microbial inactivation;
This study aimed to evaluate and compare the effects of thermal treatment (TT), high-pressure processing (HPP), and pulsed electric field (PEF) technologies on the physicochemical properties, microbial stability, and bioactive compound retention in sour cherry juice. Treatments were designed to meet ...
Leto: 2025 Vir: Biotehniška fakulteta (UL BF)
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