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High hydrostatic pressure treatment provides persimmon good characteristics to formulate milk-based beverages with enhanced functionality

Hernández Carrión, María; Tárrega, Amparo; Hernando Hernando, Mª Isabel; Fiszman Dal Santo, Susana; Quiles Chuliá, Mª Desamparados (Royal Society of Chemistry, 2014-06)

[EN] High hydrostatic pressure (HHP) applied during food processing can improve the retention of food quality attributes and nutritional values in comparison with pasteurization. Persimmon is a good source of bioactive ...

Mostrando ítems 1-1 de 1