Combined effects of ultra-high pressure homogenization and short-wave ultraviolet radiation on the properties of cloudy apple juice
J.N. Sauceda-Gálvez, Idoia Codina-Torrella, M. Martinez-Garcia, M.M. Hernández-Herrero, R. Gervilla, Artur X. Roig-Sagués
Topics & Concepts
ChemistryPolyphenol oxidaseFood scienceDPPHPolyphenolPectinFlavourHomogenization (climate)UltravioletAntioxidantEnzymeBiochemistryMaterials scienceBiologyPeroxidaseBiodiversityEcologyOptoelectronicsMicrobial Inactivation MethodsPostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant Activities