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Effects of supercritical carbon dioxide on the physicochemical properties of apple juice enriched with Brazilian ginseng roots extract

The development of non-thermal treatments associated to the formulation of functional products have been a challenge for the food industry. In this sense, the enrichment of apple juice with aqueous extract of Brazilian ginseng (Pfaffia glomerata) followed by the processing of the beverage using supe...

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Bibliographic Details
Main Authors:	Bargas, Matheus Angelo, Silva, Eric Keven, Meireles, M. Angela A., Vardanega, Renata
Format:	Online
Language:	English
Published:	Universidade Estadual de Campinas 2019
Subjects:	Functional beverage Beta-ecdysone Supercritical technology.
Online Access:	https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/1024
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