Impact of juice processing of Costa Rican guava (Psidum friedrichsthalianum) on the physicochemical properties, total phenols and antioxidant capacity

Psidium plants are commonly consumed in processed forms, leading to a need to evaluate the impact of processing on bioactive compounds. The purpose of this study is to assess the effect of Costa Rican guava juice processing on physicochemical and antioxidant characteristics. Five samples correspondi...

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Bibliographic Details

Published in:	Applied Food Research
Main Authors:	Laura Navarro, Silvia Quesada, Ana M. Pérez, Gabriela Azofeifa
Format:	Article
Language:	English
Published:	Elsevier 2024-06-01
Subjects:	Antioxidant activity Juice pasteurization Psidium friedrichsthalianum Costa Rican guava Juice microfiltration
Online Access:	http://www.sciencedirect.com/science/article/pii/S2772502224000416