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Impact of conventional and non-conventional processing technologies on phenolic compounds and polysaccharides in strawberry nectar
Sebastian Rincon, Helen Murray, Hassan Zia, Maja Mikulič Petkovšek, Ana Slatnar, Heidrun Halbwirth, Oliver Dangles
Izvirni znanstveni članek
Oznake: redberry;juice processings;pasteurisation;ohmic heating;high pressure processing;pulsed electric fields;polyphenol;cell wall;
Thermal treatments extend the shelf life of processed products however, they may modify their qualities. This study examines the effects of processing and storage (4 ◦C during 60 days) on phenolic compounds and cell walls in strawberry nectar. Under microbial inactivation standardization, convention ...
Leto: 2026 Vir: Biotehniška fakulteta (UL BF)
Št. zadetkov: 1
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