Quality Determination of a High-Pressure Processed Avocado Puree-Based Smoothie Beverage

Quality Determination of a High-Pressure Processed Avocado Puree-Based Smoothie Beverage

The aim was to study the quality stability of a high-pressure (HP) processed avocado puree-based smoothie beverage and to determine its shelf life. To achieve this mathematical description of HP process parameters (pressure, temperature, and pH conditions) on polyphenoloxidase (PPO) inactivation of...

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Bibliographic Details
Main Authors: Paraskevi Sarantakou, Varvara Andreou, Eleni Paraskevopoulou, Efimia K. Dermesonlouoglou, Petros Taoukis
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Beverages
Subjects:
high pressure
avocado puree
polyphenoloxidase inactivation
avocado-based beverage production
smoothie quality
shelf-life calculation
Online Access:https://www.mdpi.com/2306-5710/9/2/38

Internet

https://www.mdpi.com/2306-5710/9/2/38

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