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机译:超声波后高压处理对益生元蔓越莓汁的影响
Univ Fed Ceara, Dept Tecnol Alimentos, Campus Pici,Bloco 858, BR-60440900 Fortaleza, CE, Brazil;
Teagasc Food Res Ctr, Dublin 15, Ireland;
Univ Fed Ceara, Dept Engn Quim, Campus Pici,Bloco 709, BR-60440900 Fortaleza, CE, Brazil;
Embrapa Agroind Trop, BR-60511110 Fortaleza, CE, Brazil;
Univ Fed Ceara, Dept Engn Quim, Campus Pici,Bloco 709, BR-60440900 Fortaleza, CE, Brazil;
Univ Fed Ceara, Dept Tecnol Alimentos, Campus Pici,Bloco 858, BR-60440900 Fortaleza, CE, Brazil;
Prebiotic juice; Cranberry juice; High pressure processing; Ultrasound;
机译:酸果蔓汁加工过程中不同酸果蔓提取物和果汁对两种结肠癌细胞系抗增殖活性的影响
机译:绿色超声波辅助加工,延长丰富的富含益生菌的草莓汁的保质期
机译:蛋白酶橙汁高强度超声加工后的木瓜嗜洛尼糖化学稳定性
机译:用过滤膜通过电渗析生产抗氧化酸浓郁的酸醋汁:工艺对果汁组合物的影响
机译:用乳清蛋白增强酸果汁汁中的蛋白质消化率和抗氧化剂生物可接受性,其在体外消化期间受热电和高压加工的影响
机译:超声波处理的苹果酸果蔓蓝莓汁和花蜜的流变特性
机译:超声波处理的苹果,酸果蔓,蓝莓汁和花蜜的流变特性