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Variations of polyphenols, sugars, carotenoids, and volatile constituents in pumpkin (Cucurbita moschata) during high pressure processing: A kinetic study

Rohini Dhenge, Massimiliano Rinaldi, Tommaso Ganino, Saverio Santi, Irene Ferrarese, Stefano Dall’Acqua

2022Innovative Food Science & Emerging Technologies39 citationsDOI

Topics & Concepts

CarotenoidPolyphenolChemistryFood sciencePascalizationCucurbita moschataPumpkin seedSugarAntioxidantHigh pressureOrganic chemistryEngineeringMedicineEngineering physicsAlternative medicinePathologyMicrobial Inactivation MethodsMagnetic and Electromagnetic EffectsPostharvest Quality and Shelf Life Management
Variations of polyphenols, sugars, carotenoids, and volatile constituents in pumpkin (Cucurbita moschata) during high pressure processing: A kinetic study | Litcius