High pressure processing of carrot juice: Effect of static and multi-pulsed pressure on the polyphenolic profile, oxidoreductases activity and colour.
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DOI: 10.1016/j.foodchem.2019.125549
Abstract: The aim of this study was to determine the influence of static and multi-pulsed hydrostatic pressure processing (HPP) treatments on the polyphenolic profile, oxidoreductase activity, colour, and browning index of carrot juice. Phenolic acids, flavonoids,… read more here.
Keywords: polyphenolic profile; pressure processing; activity colour; static multi ... See more keywords