Dynamic high pressure microfluidization (DHPM): Physicochemical properties, nutritional constituents and microorganisms of yam juice

Dynamic high pressure microfluidization (DHPM): Physicochemical properties, nutritional constituents and microorganisms of yam juice

Dynamic high pressure microfluidization (DHPM) is considered an emerging and promising technique for the continuous production of fluid foods. This study measured the effect of DHPM on yam juice. After DHPM processing, the content of total soluble solids (TSS), turbidity, flavonoid and non-enzymatic...

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Bibliographic Details
Main Authors: Mengpei Liu, Rong Wang, Jia Li, Lihua Zhang, Jiajia Zhang, Wei Zong, Wenjuan Mo
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2021-06-01
Series:Czech Journal of Food Sciences
Subjects:
par­ticle size distribution
scanning electron microscopy
process
bactericidal effect
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-202103-0009_dynamic-high-pressure-microfluidization-dhpm-physicochemical-properties-nutritional-constituents-and-microo.php

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https://cjfs.agriculturejournals.cz/artkey/cjf-202103-0009_dynamic-high-pressure-microfluidization-dhpm-physicochemical-properties-nutritional-constituents-and-microo.php

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