Effects of high pressure homogenization on physical stability and carotenoid degradation kinetics of carrot beverage during storage
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DOI: 10.1016/j.jfoodeng.2019.05.034
Abstract: Abstract Effects of high pressure homogenization (HPH) on physical stability and carotenoid degradation kinetics of carrot beverage during storage were investigated. Different pressure (60 MPa, 120 MPa and 180 MPa), passes (1 and 3 passes) and inlet temperature… read more here.
Keywords: stability; degradation kinetics; storage; pressure ... See more keywords