The Influence of Static and Multi-Pulsed Pressure Processing on the Enzymatic and Physico-Chemical Quality, and Antioxidant Potential of Carrot Juice During Refrigerated Storage
Justyna Szczepańska, Sylwia Skąpska, José M. Lorenzo, Krystian Marszałek
Topics & Concepts
ChemistryFood scienceABTSDPPHCarotenoidPascalizationPectinesterasePectinaseAntioxidantPolyphenolCarrot juiceTurbidityChromatographyEnzymeHigh pressureBiochemistryEngineering physicsGeologyEngineeringOceanographyMicrobial Inactivation MethodsPhytochemicals and Antioxidant ActivitiesMicroencapsulation and Drying Processes