Effect of combined high pressure–temperature treatments on color and nutritional quality attributes of pineapple (Ananas comosus L.) puree

Published 2015 View Full Article

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Title
Effect of combined high pressure–temperature treatments on color and nutritional quality attributes of pineapple (Ananas comosus L.) puree
Authors
Keywords
High pressure–temperature treatment, Pineapple puree, Total color difference, Ascorbic acid, Antioxidant capacity, Response surface
Journal
Innovative Food Science & Emerging Technologies
Volume 28, Issue -, Pages 10-21
Publisher
Elsevier BV
Online
2015-02-08
DOI
10.1016/j.ifset.2015.01.004

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