Changes in Quality Characteristics of Strawberry Juice After Equivalent High Pressure, Ultrasound, and Pulsed Electric Fields Processes
Semanur Yıldız, Prashant Raj Pokhrel, Sevcan Ünlütürk, Gustavo V. Barbosa‐Cánovas
Topics & Concepts
PasteurizationFood scienceTitratable acidChemistryAnthocyaninPhytochemicalFermentationMesophileBrixAntioxidant capacityAerobic bacteriaAntioxidantBacteriaBiochemistryBiologySugarGeneticsMicrobial Inactivation MethodsRadiation Effects and DosimetryPhytochemicals and Antioxidant Activities