Characterization of the flavor, sensory quality and in vitro bioaccessibility in cloudy pomegranate juice treated by high pressure and thermal processing.

Tian, Jun; Cheng, Fengyun; Yun, Yurou; Yi, Junjie; Cai, Shengbao; Zhou, Linyan

Tian, Jun; Cheng, Fengyun; Yun, Yurou; Yi, Junjie; Cai, Shengbao; Zhou, Linyan.

Afiliação

Tian J; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China.
Cheng F; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China.
Yun Y; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China.
Yi J; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China.
Cai S; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China.
Zhou L; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China.

J Sci Food Agric ; 103(2): 666-679, 2023 Jan 30.

Article em En | MEDLINE | ID: mdl-36054255

Assuntos

Punica granatum; Sucos de Frutas e Vegetais; Pasteurização; Fenóis/análise; Flavonoides

Palavras-chave

cloudy pomegranate juice; flavor change; high hydrostatic pressure processing; in vitro bioaccessibility; phenolics; thermal sterilization

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Punica granatum Idioma: En Revista: J Sci Food Agric Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China

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