Changes in microbial growth, carotenoids, and water-soluble tannin content of ripe persimmon beverage after ultra-high pressure treatment

To avoid the loss of carotenoids and increasing the tannin content associated with pasteurization, we tested ultra-high pressure treatment of ripe persimmon beverage. We compared microbial counts (aerobic bacteria, coliforms, and mould), carotenoid contents, and water-soluble tannin contents between...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 24(2018), 4 vom: 17. Juni, Seite 351-360
1. Verfasser:	Kim, Gi-Chang (VerfasserIn)
Weitere Verfasser:	Kim, Sang-Bum, Kim, Jin-Sook, Kim, Kyung-Mi, Choi, Song-Yi
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2018
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article High hydrostatic pressure beverages carotenoid pasteurization tannins Tannins Carotenoids 36-88-4