Effect of ultrasound followed by high pressure processing on prebiotic cranberry juice.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2016.08.132
Abstract: This work evaluated the effect of high pressure processing (HPP) and ultrasound (US) on the quality of prebiotic cranberry juice fortified with fructo-oligosaccharides (FOS). The juice was subjected to HPP for 5min (450MPa) and to… read more here.
Keywords: prebiotic cranberry; cranberry juice; pressure processing; high pressure ... See more keywords