Optimization of the supercritical CO2 pasteurization process for the preservation of high nutritional value of pomegranate juice
Francesca Maria Bertolini, Gianluca Morbiato, Pierantonio Facco, Krystian Marszałek, Édgar Pérez‐Esteve, J. L. Benedito, Alessandro Zambon, Sara Spilimbergo
Topics & Concepts
PasteurizationHydrostatic pressureFood scienceShelf lifeSupercritical fluidChemistryResponse surface methodologyAntioxidant capacityHigh pressureProcess (computing)AntioxidantChromatographyBiochemistryComputer scienceEngineeringOrganic chemistryThermodynamicsOperating systemPhysicsEngineering physicsPomegranate: compositions and health benefitsPhytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial Activity