Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus–Maqui Beverages

Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus–Maqui Beverages

This study uncovered the impacts of microwave (MW) treatments compared to conventional pasteurization (TP) on the quality of functional citrus–maqui beverages, with added sucrose or stevia. The influence of these thermal treatments on the microbiological burden and phytochemical composition was dete...

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Bibliographic Details
Main Authors: Francisco J. Salar, Alejandro Díaz-Morcillo, José Fayos-Fernández, Juan Monzó-Cabrera, Paola Sánchez-Bravo, Raúl Domínguez-Perles, Pablo S. Fernández, Cristina García-Viguera, Paula M. Periago
Format: Article
Language:English
Published: MDPI AG 2023-12-01
Series:Foods
Subjects:
sweetener
thermal treatment
functional quality
flavanones
anthocyanins
vitamin C
Online Access:https://www.mdpi.com/2304-8158/13/1/101

Internet

https://www.mdpi.com/2304-8158/13/1/101

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