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Comparing the impact of conventional and non-conventional processing technologies on water-soluble vitamins and color in strawberry nectar – a pilot scale study
Hassan Zia, Helena Murray, Mikko Hofsommer, Andrés Moreno Barreto, Dario Pavon-vargas, Alema Puzović, Manfred Gössinger, Ana Slatnar
Izvirni znanstveni članek
Oznake: HPLC-MS/MS;ascorbic acid;dehydroascorbic acid;high-pressure processing;ohmic heating;pulse electric field;thermal processing;
A comprehensive comparison was conducted on the effect of conventional thermal processing (TT), high-pressure processing (HP), pulse electric field (PF), and ohmic heating (OH) on water-soluble vitamins and color retention in strawberry nectar. The ascorbic acid (AA) content increased by 15- and 9-f ...
Leto: 2025 Vir: Biotehniška fakulteta (UL BF)
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