| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8415720 | Innovative Food Science & Emerging Technologies | 2016 | 8 Pages |
Abstract
Application of high pressure was shown to be a feasible technique to enhance the infusion of bioactive compound (e.g., anthocyanin) in solid food matrix (apple) without significantly altering its natural solid food matrix. The application of high pressure may open up newer avenues for food industries to develop fresh-like and value-added products with improved nutrition.
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Authors
Jincy M. George, T. Senthamizh Selvan, Navin K. Rastogi,