The effect of high hydrostatic pressure
β
Soο¬a Kouniaki; Paul Kajda; Ioannis Zabetakis
π
Article
π
2004
π
John Wiley and Sons
π
English
β 195 KB
π 1 views
## Abstract The stability of two anthocyanins and ascorbic acid present in fruit juices made from blackcurrants that were subjected to highβpressure processing (HHP) was studied. HHP is a nonβthermal food preservation method and its impact on the nutritionally important anthocyanins, cyanidinβ3βrut