High–Pressure Processing vs. Thermal Treatment: Effect on the Stability of Polyphenols in Strawberry and Apple Products

High–Pressure Processing vs. Thermal Treatment: Effect on the Stability of Polyphenols in Strawberry and Apple Products

Polyphenols are important bioactive compounds that are affected by processing. The consumer’s demand for minimally processed products contributes to the increase in non-thermal technologies such as high-pressure processing (HPP) in the food industry. This review is aimed at critically discussing the...

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Bibliographic Details
Main Authors: Gabriela Lorena Salazar-Orbea, Rocío García-Villalba, Francisco A. Tomás-Barberán, Luis Manuel Sánchez-Siles
Format: Article
Language:English
Published: MDPI AG 2021-11-01
Series:Foods
Subjects:
polyphenols
apple
strawberry
bioactive compounds
food processing
high-pressure processing
Online Access:https://www.mdpi.com/2304-8158/10/12/2919

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