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Comparing the impact of high pressure, pulsed electric field and thermal treatments on the quality attributes of raspberry juice
A. Ngoc Quynh Truong, Alema Puzović, Dario Pavon-vargas, Kristyna Simkova, Ibrahim Rabeeah, Helen Murray, Mariana Cecilia Grohar, Maja Mikulič Petkovšek, Karin Mandl, Manfred Gössinger, Sara Rainieri, Heidrun Halbwirth, Luca Cattani, Massimiliano Rinaldi
Izvirni znanstveni članek
Oznake: pulsed electric field;PEF;high-pressure processing;HPP;raspberry juice;quality attributes;anthocyanins;volatile compounds;
Raspberry juice is a nutrient-rich beverage valued for its high concentrations of anthocyanins, vitamin C, and volatile aroma compounds, which contribute to its health benefits and sensory appeal. However, processing methods can significantly impact these quality attributes. This study compared the ...
Leto: 2025 Vir: Biotehniška fakulteta (UL BF)
Št. zadetkov: 1
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