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• W4246679454 abstract "In recent years, juice blends have attracted consumer's interest due to its potential to obtain more healthy products or improve the sensorial characteristics of these. However, techniques used for their processing may cause alterations in their contents so they do not provide the benefits expected by the consumer. This has led to the use of nonthermal processing technologies, such as pulsed electric fields (PEFs) and high-pressure processing (HPP), which have been developed during the past decades as an alternative to thermal pasteurization of liquid foods. The effects of PEF and HPP on the main compounds affecting quality- and health-related properties have been previously studied by researchers. The reported results show that PEF and HPP can be used to pasteurize fruit juices with minimal modifications of health-related phytochemicals or even a significantly higher amount of them." @default.
• W4246679454 created "2022-05-12" @default.
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• W4246679454 date "2017-05-26" @default.
• W4246679454 modified "2023-10-14" @default.
• W4246679454 title "Juice Blends" @default.
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• W4246679454 doi "https://doi.org/10.1002/9781118929346.ch7" @default.
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