Effect of static and multi-pulsed high pressure processing on the rheological properties, microbial and physicochemical quality, and antioxidant potential of apple juice during refrigerated storage
Justyna Szczepańska, Carlos A. Pinto, Sylwia Skąpska, Jorge A. Saraiva, Krystian Marszałek
Topics & Concepts
Food scienceChemistryBrowningPolyphenolGallic acidPectinaseCatechinPascalizationAntioxidantHigh pressureBiochemistryEnzymeEngineering physicsEngineeringMicrobial Inactivation MethodsPostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant Activities