| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542040 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠High-pressure effects on carotenoid content of persimmon fruit were studied. ⺠The influence of ripening and astringency was evaluated. ⺠Among untreated samples, those more ripe and non-astringent showed the highest content. ⺠Treatment at 200 MPa of astringent fruits produced the best increase on extracted carotenoids. ⺠High-pressure processing could be a tool to improve the extraction of health-related compounds.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
LucÃa Plaza, Clara Colina, Begoña de Ancos, Concepción Sánchez-Moreno, M. Pilar Cano,