High-pressure processing applied for enhancing the antioxidant content of minimally processed peaches

Denoya, GI; Polenta, GA; Apostolo, NM; Budde, CO; Cristianini, M; Vaudagna, SR

Denoya, GI (通讯作者),Inst Nacl Tecnol Agr INTA, Inst Tecnol Alimentos, Buenos Aires, DF, Argentina.;Denoya, GI (通讯作者),UEDD LNTA CONICET, Inst Ciencia & Tecnol Sistemas Alimentarios Suste, Buenos Aires, DF, Argentina.;Denoya, GI (通讯作者),Consejo Nacl Invest Cient & Tecn CONICET, Buenos Aires, Argentina.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022; 57 (1): 684

Abstract

In addition to the capacity of high-pressure processing (HPP) to preserve fruits, recent studies highlight the ability of this technology to increase ......

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