High pressure processing (HPP) of aronia berry purée: Effects on physicochemical properties, microbial counts, bioactive compounds, and antioxidant capacities

Innovative Food Science & Emerging Technologies - Tập 47 - Trang 249-255 - 2018
Bo Yuan1,2, Mary-Grace C. Danao1,2, Jayne E. Stratton1,2, Steven A. Weier1, Curtis L. Weller1,2, Mei Lu2
1The Food Processing Center, University of Nebraska-Lincoln, 1901 North 21st Street, Lincoln, NE 68588, USA
2Department of Food Science and Technology, University of Nebraska-Lincoln, 1901 North 21st Street, Lincoln, NE 68588, USA

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Innovative Food Science & Emerging Technologies

Tập 47

249-255

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