Effect of high-pressure processing to improve the safety and quality of an Quercus acorn beverage

Author:

Sardão Rita,Amaral Renata A.ORCID,Alexandre Elisabete M.C.,Saraiva Jorge A.,Pintado ManuelaORCID

Funder

Fundação para a Ciência e a Tecnologia

Publisher

Elsevier BV

Subject

Food Science

Reference58 articles.

1. Effects of different drying methods on the physicochemical properties and antioxidant activities of isolated acorn polysaccharides;Ahmadi;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2019

2. The storage and preservation of meat: II-nonthermal technologies;Ahn,2017

3. Effect of thermal, high hydrostatic pressure, and ultraviolet-C processing on the microbial inactivation, vitamins, chlorophyll, antioxidants, enzyme activity, and color of wheatgrass juice;Ali;Journal of Food Process Engineering,2019

4. Association of official analytical chemists. Official methods of analysis –AOAC International. 19thed. Maryland, USA;AOAC,2012

5. Non-thermal processing in food applications: A review;Awsi;International Journal of Food Sciences & Nutrition,2017

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