Chemometric Comparison of High-Pressure Processing and Thermal Pasteurization: The Nutritive, Sensory, and Microbial Quality of Smoothies

Chemometric Comparison of High-Pressure Processing and Thermal Pasteurization: The Nutritive, Sensory, and Microbial Quality of Smoothies

This study investigated the status of bioactive compounds (phenolic compounds, carotenoids, and vitamin C), changes in color performance, and microbiological quality in smoothies preserved by high-pressure processing (HP) and thermal pasteurization (P) during cold storage at 4 °C for 21 days. Chemom...

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Bibliographic Details
Main Authors: Marko Škegro, Predrag Putnik, Danijela Bursać Kovačević, Ana Petra Kovač, Lidija Salkić, Iva Čanak, Jadranka Frece, Sandra Zavadlav, Damir Ježek
Format: Article
Language:English
Published: MDPI AG 2021-05-01
Series:Foods
Subjects:
high-pressure processing
thermal pasteurization
smoothie
storage
quality
bioactive compounds
Online Access:https://www.mdpi.com/2304-8158/10/6/1167

Internet

https://www.mdpi.com/2304-8158/10/6/1167

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