The effect of high hydrostatic pressure
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Sofia Kouniaki; Paul Kajda; Ioannis Zabetakis
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Article
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2004
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John Wiley and Sons
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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