Supercritical CO<sub>2</sub> Processing of a Functional Beverage Containing Apple Juice and Aqueous Extract of <i>Pfaffia glomerata</i> Roots: Fructooligosaccharides Chemical Stability after Non-Thermal and Thermal Treatments

Supercritical CO<sub>2</sub> Processing of a Functional Beverage Containing Apple Juice and Aqueous Extract of <i>Pfaffia glomerata</i> Roots: Fructooligosaccharides Chemical Stability after Non-Thermal and Thermal Treatments

The effects of supercritical CO<sub>2</sub> processing on the chemical stability of fructooligosaccharides (FOS) and other functional and nutritional compounds were evaluated employing non-thermal and thermal approaches. Apple juice was enriched with <i>Pfaffia glomerata</i>...

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Bibliographic Details
Main Authors: Eric Keven Silva, Matheus A. Bargas, Henrique S. Arruda, Renata Vardanega, Glaucia M. Pastore, M. Angela A. Meireles
Format: Article
Language:English
Published: MDPI AG 2020-08-01
Series:Molecules
Subjects:
dietary fibers
prebiotic carbohydrate
1-kestose
fructose
beta-ecdysone
pasteurization
Online Access:https://www.mdpi.com/1420-3049/25/17/3911

Internet

https://www.mdpi.com/1420-3049/25/17/3911

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