Application of novel processing methods for greater retention of functional compounds in fruit-based beverages

Beverages

Volumn 2, Issue 2, 2016, Pages

  la Peña, Mariana Morales De ^a   Welti Chanes, Jorge ^a   Martín Belloso, Olga ^a,b  

^a SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

^b UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Antioxidant properties; Bioactive compounds; Functional beverages; High hydrostatic pressure; High intensity pulsed electric fields; Mixed beverages; Non thermal processing; Ultrasound

Indexed keywords

EID: 85045461528     PISSN: None     EISSN: 23065710     Source Type: Journal    
DOI: 10.3390/beverages2020014     Document Type: Review

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