(Ultra) High Pressure Homogenization Potential on the Shelf-Life and Functionality of Kiwifruit Juice

(Ultra) High Pressure Homogenization Potential on the Shelf-Life and Functionality of Kiwifruit Juice

The increasing competition within the food industry sector makes the requisite of innovation in processes and products essential, leading to focus the interest on the application of new processing technologies including high pressure homogenization (HPH) and ultra high pressure homogenization (UHPH)...

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Bibliographic Details
Main Authors: Francesca Patrignani, Cinzia Mannozzi, Silvia Tappi, Urszula Tylewicz, Federica Pasini, Vincenzo Castellone, Ylenia Riciputi, Pietro Rocculi, Santina Romani, Maria Fiorenza Caboni, Fausto Gardini, Rosalba Lanciotti, Marco Dalla Rosa
Format: Article
Language:English
Published: Frontiers Media S.A. 2019-02-01
Series:Frontiers in Microbiology
Subjects:
non-thermal treatment
fruit juice
storage
color
antioxidant activity
viscosity
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2019.00246/full

Internet

https://www.frontiersin.org/article/10.3389/fmicb.2019.00246/full

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