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Impact of HPP on antioxidant capacity of fruit beverages
date:Dec 22, 2015
es presented guarantee high pressure as a promising technique being non- detrimental and even advantageous for the total antioxidant profile of the juice or beverage. These compounds may be affected at higher pressures like more than 800 MPa which results in degradation in vitamins and fragmentation of larger flavouring compounds. The temperature associated with high pressure are the major contributing factor behind the thermal degradation of these bioactive components. However, more emphasis is

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