The Application and Optimization of HIPEF Technology in the Processing of Juice from Strawberries Harvested at Two Stages of Ripeness.
bioactive compounds
high intensity pulsed electric field (HIPEF)
maturity
storage
strawberry juice
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
06 Jul 2022
06 Jul 2022
Historique:
received:
11
06
2022
revised:
30
06
2022
accepted:
05
07
2022
entrez:
27
7
2022
pubmed:
28
7
2022
medline:
28
7
2022
Statut:
epublish
Résumé
The aim of this study was to investigate the influence of high intensity pulsed electric field (HIPEF) technology on the stability of total phenols, anthocyanins, hydroxycinnamic acids, flavonols, and condensed tannins in strawberry juices (
Identifiants
pubmed: 35885240
pii: foods11141997
doi: 10.3390/foods11141997
pmc: PMC9324555
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Croatian Science Foundation
ID : IP-2019-04-2105
Organisme : Republic of Croatia Ministry of Science and Education through the European Regional Development Fund
ID : KK.01.1.1.02.0001
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