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EFFECT OF pH AND ASCORBIC ACID ON HIGH HYDROSTATIC PRESSURE-PROCESSED MANGO PUREE

✍ Scribed by JOSÉ A. GUERRERO-BELTRÁN; GUSTAVO V. BARBOSA-CÁNOVAS; GEMMA MORAGA-BALLESTEROS; MARÍA J. MORAGA-BALLESTEROS; BARRY G. SWANSON

Book ID
111340471
Publisher
John Wiley and Sons
Year
2006
Tongue
English
Weight
227 KB
Volume
30
Category
Article
ISSN
0145-8892

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✍ Sofia Kouniaki; Paul Kajda; Ioannis Zabetakis 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 195 KB 👁 1 views

## Abstract The stability of two anthocyanins and ascorbic acid present in fruit juices made from blackcurrants that were subjected to high‐pressure processing (HHP) was studied. HHP is a non‐thermal food preservation method and its impact on the nutritionally important anthocyanins, cyanidin‐3‐rut