Effects of high hydrostatic pressure and thermal processing on bioactive compounds, antioxidant activity, and volatile profile of mulberry juice
The aim of this study was to investigate the effects of high hydrostatic pressure and thermal processing on microbiological quality, bioactive compounds, antioxidant activity, and volatile profile of mulberry juice. High hydrostatic pressure processing at 500 MPa for 10 min reduced the total viable...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 23(2017), 2 vom: 12. März, Seite 119-127
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| 1. Verfasser: |
Wang, Fan
(VerfasserIn) |
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| Weitere Verfasser: |
Du, Bao-Lei,
Cui, Zheng-Wei,
Xu, Li-Ping,
Li, Chun-Yang |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2017
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
High hydrostatic pressure
antioxidant activity
mulberry juice
resveratrol
total flavonoid
total phenolic
volatile profile
Antioxidants
Plant Extracts
Volatile Organic Compounds |
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