High Hydrostatic Pressure Treatments Improved Properties of Fermentation of Apple Juice Accompanied by Higher Reserved <i>Lactobacillus plantarum</i>

High Hydrostatic Pressure Treatments Improved Properties of Fermentation of Apple Juice Accompanied by Higher Reserved <i>Lactobacillus plantarum</i>

This study aimed to assess the feasibility of high hydrostatic pressure (HHP) treatment to obtain high quality juice, and prepared functional apple juice using fermentation technology. The physicochemical properties of HHP (10 min) pasteurized and pasteurized (85 °C, 15 min) apple juices were compar...

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Bibliographic Details
Main Authors: Jing Ma, Yu Wang, Mengya Zhao, Pengyan Tong, Liuqing Lv, Zhenpeng Gao, Jing Liu, Fangyu Long
Format: Article
Language:English
Published: MDPI AG 2023-01-01
Series:Foods
Subjects:
apple juice
high hydrostatic pressure
fermentation
phenolic compounds
simulated gastrointestinal condition
Online Access:https://www.mdpi.com/2304-8158/12/3/441

Internet

https://www.mdpi.com/2304-8158/12/3/441

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