Stabilisation of red fruit-based smoothies by high-pressure processing. Part II: effects on sensory quality and selected nutrients
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- 作者：Adriana Hurtado ; Maria Dolors Guà ; rdia ; Pierre Picouet ; Anna Jofré ; José ; Marí ; a Ros and Sancho Bañ ; ó ; n
- 刊名：Journal of the Science of Food and Agriculture
- 出版年：2017
- 出版时间：February 2017
- 年：2017
- 卷：97
- 期：3
- 页码：777-783
- 全文大小：120K
- ISSN：1097-0010
文摘
Non-thermal pasteurisation by high-pressure processing (HPP) is increasingly replacing thermal processing (TP) to maintain the properties of fresh fruit products. The resulting products need to be validated from a sensory and nutritional standpoint. The objective was to assess a mild HPP treatment to stabilise red fruit-based smoothies in a wide (sensory quality and major nutrients) study.