Article ID Journal Published Year Pages File Type
6405777 LWT - Food Science and Technology 2012 8 Pages PDF
Abstract
► Processing type and storage on enzyme activity and antioxidant stability of smoothies was evaluated. ► Lower HHP treatments (450) better retained antioxidants than higher treatments (600). ► Higher HHP treatments more effective in reducing enzyme activity. ► Thermal processing decreased colour and bioactives. ► HHP processing may offer alternative to thermal processing for short shelf-life products.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Effect of high hydrostatic pressure and thermal processing on the nutritional quality and enzyme activity of fruit smoothies
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